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October 2017 DHS15 | QR15

Celebrate with It’s our 10th anniversary!

Homemade Halloween Host a spooky murder mystery dinner


Autumn harvest

Whole baked celeriac with walnuts & blue cheese • Chive gnocchi with smoked cream & leek sauce • Lavender poached pear

Publication licensed by Dubai Production City, DCCA

Welcome to October! It’s been ten years since CPI Media Group launched the much-loved BBC Good Food brand in the Middle East. Since then, the title has gone from strength to strength, bringing its readership infallible, easy-to-make recipes, trustworthy tried and tasted restaurant and destination reviews, trend updates and one-to-ones with world-renowned chefs, plus much more, on a monthly basis in print and daily online at – and what a journey it has been. Inside this very special birthday issue, we’re delighted to share with you a selection of some of our favourite cakes and bakes – what better way to celebrate than with cake, right? I’d like to personally thank you, for your continued support and loyalty over the years. We wouldn’t have evolved to where we are today without you or your love for good (really good) food. Here’s to another ten years of BBC Good Food Middle East! Enjoy cooking this month,

Editor FROM THEN – TO NOW January 2017 DHS15 | QR15

January 2013 AED 15

new you

Meals on Wheels

Do diet delivery packages really work?

Eat well with recipes that are simple, satisfying and so good for you

Book your seats now!

Carluccio, the cook

Your 7-day

Give your body a

Feed your

healthy diet plan

We catch up with the godfather of Italian cuisine

Boost-yourself breakfasts, lowfat lunches, delicious dinners


body and soul Feel-good recipes, minus the calories


✴ Recipe resolutions for the New Year ✴ Top foods for fitness ✴ Fabulous fish suppers ✴ Healthy herbal teas


Pan-fried mackerel fillets with beetroot & fennel


weekend cooking

detox destinations

NEW INTERVIEWS, RECIPES AND ADVICE Chinese New Year menu • New-season salads • Restaurant recommendations • Meet Chef Todd English • Take a detox daycation

Weekend break, organic hampers & dinner with a celebrity Publication licensed by IMPZ

Cover_Jan2013.indd 1

Publication licensed by Dubai Production City, DCCA

12/19/12 6:23 PM

This month it’s BBC Good Food Middle East’s tenth birthday – so, let’s celebrate with cake – here are a few of our favourites!

e fly cupcakes ar “These butter e th r fo ake elegant and m ys ay present,” sa perfect birthd z. e, Li sa les executiv

Sales director, Michael says: “This gravity-defying sweetie cake, in my opinion, is the coolest of the brunch – and will be sure to impress your party guests!”

“The Funfet ti ca ke is my favourite! It do es what it says on the tin – it’s FU N, and ex tremely yum my”, designer Froi la n says.

October 2017 BBC Good Food Middle East 1



PRINTED BY Emirates Printing Press LLC, Dubai PUBLISHED BY

Head Office: Media City, Building 4, Office G-08 Dubai, United Arab Emirates, PO Box 13700 Tel: +971 4 440 9100 Fax: +971 4 447 2409 Email: A publication licensed by Dubai Production City, DCCA © Copyright 2017 CPI Media Group. All rights reserved. While the publishers have made every effort to ensure the accuracy of all information in this magazine, they will not be held responsible for any errors therein.



BBC Good Food ME magazine is published by CPI Media Group under licence from BBC Worldwide Limited, 101 Wood Lane, London W12 7FA. The BBC Blocks are the trade mark of the British Broadcasting Corporation. Used under licence (C) Immediate Media Company Limited. All rights reserved. Reproduction in whole or part prohibited without permission.

2 BBC Good Food Middle East October 2017

Contents ✴ Starters

✴ Home cooking

4 YOUR SAY We love hearing from you, so why not write to us with your views and comments.

26 BIRTHDAY CAKES Celebrate our 10th anniversary with us, and bake a delicious cake!

6 NEWS NIBBLES The latest food news from the region and around the globe.

42 SIX BAKING MISTAKES Top tips for creating the perfect bake.

12 FLAVOURS OF THE MONTH The best restaurant offers and events happening in the region this month.

44 TOM’S AUTUMN MENU Delight in beautiful Autumnal ingredients with this menu by chef Tom Kerridge.

17 TRIED & TASTED We review five of the city’s top tables.

56 SIMPLE SUPPERS Easy-to-make and super delicious, these meals are perfect for weeknight meals.

20 MEET THE CHEF We go one-to-one with the meat master himself, Cüneyt Asan for Guyadin Dubai.

64 HALLOWEEN PARTY MENU Our spooky murder mystery dinner is sure to go down a treat!

October 2017




✴ Gourmet lifestyle 93 OPINION MATTERS Our new columnist believes that diners should ditch dessert and enjoy two starters. Find out why on page 93. 94 BASEL SWITZERLAND Journey to Basel in Switzerland to discover culinary delights on offer.

72 DIWALI INDIAN RECIPES Celebrate the Indian holiday of Diwali with these flavoursome recipes. 77 A WINNING MENU Have friends coming over to watch the Rugby? These bites will be loved by all. 82 GO PINK FOR BREAST CANCER AWARENESS In recognition of Breast Cancer Awareness Month, we get pink in the kitchen. 116 SUPPER IN A BOWL A quick and easy supper recipe.

98 TASTE NEW ZEALAND FINAL Ten finalists go head-to-head in the kitchen to win the title ‘Taste New Zealand Chef of the Year 2017’. 101 TEST KITCHEN Spruce up on your culinary know-how with top tips and tricks from our Test Kitchen.


✴ Competitions

108 A Dhs1,000 voucher to spend on CharmsDay. 109 A one-night stay at Southern Sun Abu Dhabi. 111 An one-night stay at the desert resort Tilal Liwa. 112 Dining vouchers, kitchen goodies and more up for grabs.

Our recipe descriptions Suitable for vegetarians. You can freeze it. Not suitable for freezing. Easy Simple recipes even beginners can make. A little effort These require a bit more skill and confidence – such as making pastry. More of a challenge Recipes aimed at experienced cooks. Low fat 12g or less per portion. Low cal 500 calories or less per main.

Low in saturated fat, 5g or less per portion; low in salt, 1.5g or less; and at least one of the following: provides one-third or more of your daily requirement of fibre, iron, calcium, folic acid and/or vitamin C, or counts at least one portion of your recommended 5-a-day fruit and veg. Good for you Low in saturated fat, low in salt. Heart healthy Low in saturated fat, with 5g or less, and low in salt, with 1.5g or less, and high in omega-3 fatty acids. Superhealthy

1 of 5-a-day The number of portions of fruit and/or veg contained in a serving. Vit C






Indicating recipes that are good sources of useful nutrients. GLUTEN FREE Indicates a recipe is free from gluten. Some recipes contain pork & alcohol. These are clearly marked and are for non-Muslims only. Look for these symbols: P Contains pork. Contains alcohol.

October 2017 BBC Good Food Middle East 3

Starters Inbox

We love hearing from you!

We love hearing from you!


What do I love most about BBC Good Food ME? I would say restaurant reviews to start with – I believe your team has one of the most honest opinions and whenever followed, I tend to enjoy the restaurant. Of course, recipes, I have gone into cooking and eating healthy on a daily basis trying to change my lifestyle. The recipes available on your website really make this better! Neeru Jeswani Starters Restaurant reviews

Tried tasted

creamy brie and crumbly, distinct blue is served now. Dessert options, we’re told vary evening to evening, depending on the pastry chef’s choice. We were lucky enough to try the beautifully

presented apple tart, which came accompanied by the most incredible, moorish caramel drizzle. How was the service? Second to none, the team at Ossiano ensured that high standards from the kitchen were mirrored front of house. The bottom line: A stunning meal inside an enchanting restaurant. Breathtaking surroundings aside, I believe chef Gregoire’s talent is really the star of the show here, with his attention to detail and French finesse shining through in the cuisine. Want to go? The Ossiano Experience Menu is priced at Dhs670 for four courses, Dhs785 for five courses and Dhs890 for seven courses. For more information or to make a reservation, please call 04-4262000, or visit

infused bread – it’s so good that we ask for more (which, in hindsight we probably should not have, seeing as courses to follow are generous and filling – but nonetheless, it was just that good!). Steak is the obvious meal choice and faced with a large selection to choose from, our server kindly brings out a tray of cuts to the table to explain the varieties on offer. Sharing-style starters arrive and my dining partner and I delight in a serving of fall-off-the-bone, braised beef back ribs glazed in hoisin and chili orange sauce with sesame seeds – these were to die for, and I’d highly recommend treating yourself to some. Secondly, the crisp lobster tacos offered a subtle kick with coriander mayonnaise, red onion, iceberg lettuce and fresh lime. For mains, we shared a tasting plate of three cuts – the lomo fillet, which was lean and tender with subtle flavour, the

ancho rib-eye, which was full-bodied in flavour and delicately marbled throughout with a little more chew to the previous, and lastly the tastiest of the three, the cuadril rump, which was the leanest cut with a pure, distinctive flavour. I’m not one for putting much – if any – sauce on my steaks, but the chimichurri marinade and salsa verde sauce here is a must-try and finishes the meat off perfectly. On the side, the himita saltena, served in a corn husk with sweetcorn, mozzarella and basil is an Argentinian treat not to miss. Try, if you can, to save room for dessert as the dulce de leche fondant with Amaretto curd, is dreamy indulgent excellence. How was the service? Attentive and informative. The menu’s use of Spanish terminology made it a little difficult to understand what certain cuts and dishes were, but the team here were well-versed and always on hand to help and ensure comfort. The bottom line: A stylish and lively venue, perfect for enjoying with family or friends over a wholesome, hearty meal. We’ll be returning to check out the restaurant’s newly introduced ‘Meat Me Mondays’, which offers diners a meatfeast dinner paired with half a bottle of grape for Dhs395 every Monday, or Dhs250 for food only. Want to go? Priced at around Dhs450 per person for three courses, without beverages. For more information or reservations, please call 04-4227898, or e-mail

Each month, we review two of the city's top tables.

Reviewed by Sophie McCarrick Editor of BBC Good Food Middle East, lover of all things food and a keen seeker of new dining experiences.



Dining experience: Dinner What’s it like? Perfect for those

Good-for-you snacks

Almond, raisin & popcorn trail mix

Keep this in an airtight container and grab a handful when you’re peckish. SERVES 6 PREP 5 mins COOK 2-3 mins EASY V


GAUCHO DUBAI, DIFC Dining experience: Dinner What’s it like? One for the

ginger granite, sour cream and pickled cucumber. The Alaskan king crab with mandarin, mascarpone yuzu, cream and vanilla pickled carrots that follows is equally as pleasing. One of my favourite dishes of the night proceeds – the rainbow trout ‘floating island’, is truly magnificent. It’s a dish I’ve craved for since. The smoky trout was perfectly paired with light to dense cauliflower textures, and finished with a delectable layer of flavoursome Sturia caviar.

To continue, a portion of Challan’s duck breast with confit leg ‘won ton’, cider glaze and roasted apple, is served. Tender and succulent, the duck oozes a meaty taste that I savour. Next, a sensational dish of caramelised black cod with homemade linguine, almond foam and zucchini. The cod melts in the mouth and leaves a wonderful honeyed after taste that is complemented by light, al dente pasta. Depending on the course option you choose, a cheese board with the likes of

carnivores, Gaucho Dubai is an Argentinian Steakhouse, priding itself on offering premium speciality beef directly from Argentina to the plates of diners worldwide – including outlets in the UK, Hong Kong, Buenos Aires and of course, Dubai. Inside, the scene is stylish and contemporary – the restaurant and bar/ lounge area boasts casual sophistication and an upbeat atmosphere. Sultry black carpets and tables paired with chairs and walls adorned in sleek cow hide, plus shined silver light fixtures, give the outlet quite a glamourous feel.

What are the food highlights?

Dinner here is indulgent, so come hungry! We get off to an impressive start when the bread basket arrives with incredibly delicious pandebono cheese-

14 BBC Good Food Middle East September 2017

1 tsp rapeseed oil 15g popcorn kernels 50g raisins 50g whole almonds (ideally skins on) 25g puffed wheat

These snacks make a healthy and tasty addition to any lunchbox whether is be for you to take to work, or for your little one to take to school

Heat the oil in a small pan, add the corn, cover and cook for 2-3 mins or until all the kernels pop. Tip into a bowl, leave to cool, then stir in the raisins, almonds and puffed wheat. Store in an airtight container. GOOD TO KNOW low cal PER SERVING 103 kcals • fat 5g • saturates none • carbs 10g • sugars 6g • fibre 1g • protein 3g • salt none

Avocado & strawberry ices

Creamy avocado, full of healthy fat, replaces the dairy in these, while balsamic vinegar really brings out the flavour of strawberries. MAKES 4 PREP 5 mins plus freezing NO COOK

Berry yogurt pots

A portion of fruit with seeds or nuts and bio yogurt makes an easy yet filling morning or afternoon snack. SERVES 2 PREP 5 mins NO COOK

150g pot bio yogurt 160g blueberries, raspberries or cherries (or a combination) 1 tbsp pumpkin seeds, sunflower seeds or flaked almonds a little chopped mint (optional)

200g ripe strawberries, hulled and chopped 1 avocado, stoned, peeled and roughly chopped 2 tsp balsamic vinegar ½ tsp vanilla extract 1-2 tsp maple syrup (optional)

1 Put the strawberries (save four pieces for the top), avocado, vinegar and vanilla in a bowl and blitz using a hand blender (or in a food processor) until as smooth as you can get it. Have a taste and only add the maple syrup if the strawberries are not sweet enough. 2 Pour into containers, add a strawberry to each, cover with cling film and freeze. Allow the pots to soften for 5-10 mins before eating.

September 2017 BBC Good Food Middle East 15

BC Good Food ME is my go-to magazine for a lot of things! From catching up on the latest reviews to the latest food trends. However my two favourite items in the magazine include the ‘How To’ section, through which I learn all kinds of tricks and helpful food tips, and the recipe section. I love reading about the latest recipes which are so diverse on the magazine and I have fun experimenting with them in my kitchen. Recently, I attempted the ‘salmon en croute’ for a dinner party I had, and it was a big hit with my guests, so thank you!

I thoroughly enjoy the compelling features, complemented by stunning photography and easy-to-navigate design within BBC Good Food ME, which provides a comprehensive read along with a visual treat for foodies like me. The gamut of recipes engaging food-based lifestyle features and the latest news and views are icing on the cake we get ONLY in your magazine and on Keep up the good work. Best wishes always from your ardent (foodie) reader!

Heba Haddad

Spoon the yogurt into two tumblers. Mix the fruit, seeds or nuts of your choice with the mint, if using, and pile into the tumblers. GOOD TO KNOW low cal • 1 of 5-a-day • gluten free PER SERVING 134 kcals • fat 6g • saturates 2g • carbs 12g • sugars 11g • fibre 3g • protein 7g • salt 0.2g

58 BBC Good Food Middle East September 2017

GOOD TO KNOW vegan • low cal • vit c • 1 of 5-a-day • gluten free PER ICE 94 kcals • fat 7g • saturates 1g • carbs 4g • sugars 3g • fibre 3g • protein 3g • salt none

September 2017 BBC Good Food Middle East 59


Compiled by SOPHIE MCCARRICK | Photographs SUPPLIED

looking for somewhere to celebrate a special occasion or simply treat themselves, Ossiano offers an ‘underwater’ dining experience to remember. With floor-to-ceiling aquarium views into a rather breathtaking ‘Ambassador Lagoon’ that boasts 65,000 marine animals from shark to grouper all from local waters (not for eating), Ossiano is a spectacular venue. It comes as no surprise that it’s a popular location to pop the big question, with the option to have a scuba diver swim in front to present a message board to your table. Seated looking into the aquarium is all quite mesmerising. There’s an air of elegance in Ossiano, and carefully thought out décor that transports you to a regal, enchanting underwater world, with pearl-like touches, crisp white table cloths and dazzling chandeliers throughout. What are the food highlights? Led by French chef Gregoire Berger, Ossiano’s cuisine is contemporary and inspired by tasteful modern Mediterranean influence. While there’s an a la carte menu available, the Ossiano Experience menu is a popular choice, which allows for four, five or seven courses. The journey begins with a refreshing Kelly Oyster atop cooling apple and

Photographs SUPPLIED

Home Cooking Weekend

Seema Shelat

The Winner of the Star letter receives a 1,000 AED shopping voucher from Tavola, the leading retailer for your favorite brands of kitchen products, tableware and bakeware. Shop for Alessi, WMF, Staub, Zwilling Henckels, Vitamix, Wilton and much more in our stores across the GCC and online:

TALK TO US! Email us on with your thoughts and comments, and send us your photos with your copy of BBC Good Food ME! You can also connect with us on social media! Find us on:


Or, you could write to us at: The Editor, BBC Good Food Middle East. Grosvenor Business Tower, Barsha Heights, Office 804 PO Box 13700, Dubai, UAE.

4 BBC Good Food Middle East October 2017

NEWS nibbles

What’s hot and happening in the culinary world, here and around the globe.

TASTE OF ABU DHABI RETURNS Serving up three days of foodie fun, Taste of Abu Dhabi will take place from November 9 to 11, 2017 at the du Arena on Yas Island. During the event, experience some of the city’s most loved restaurants and cafes, as they serve up gourmet dishes, while you enjoy a lineup of musical talent – including British pop star Tony Hadley, former Spandau Ballet lead singer, performing classic hits including ‘Gold,’ ’Only When You Leave’ and ‘True,’ on the opening night. This year’s chef lineup, includes Dean Parker from London restaurant The Manor, Hong Kong eatery Café Gray Delux’s Eric Raty, Gregory Marchand from Paris’ Frenchie restaurant and Nathan Sasi from Sydney’s Mercado to name a few. Joining them will be Taste of Abu Dhabi favourites Sanjeev Kapoor, Reza Mahammad and South African chef Jenny Morris. For more information and tickets, see

More than just a crunchy, portable snack, apples are packed with nutrition too

Rich in antioxidants Good source of fibre Vitamins A, C and K Low GI 6 BBC Good Food Middle East October 2017



Starters News nibbles SKINTED V MINTED

Ice cream makers

SKINTED Andrew James ice cream maker, Dhs126, This 1.5-litre ice cream maker is a freeze-first model, meaning you need to freeze the bowl in advance. Once that’s done, just add your ingredients and press a button to make ice cream, sorbet or frozen yogurt in just 20-30 mins. It’s very simple to use and clean, and its compact size is great for those with limited kitchen surfaces.

MEET THE BOSS On the lookout for a new blender? Meet ‘The Boss’ by Breville. The Boss features a high velocity ProKinetix blade and bowl system that pulverises virtually any combination of ingredients. Creating up to 50% smaller particles, this superfine texture can create a smoother mouth feel than some other blenders. With one touch functions including the world’s first ‘Green Smoothie’ function and variable speeds ranging from a slow stir to a pulverising high speed mill, create everything from green smooothies, nut milks to hot soup, from sorbets to hummous and from nut butters to fresh milled flour and dips. Priced at Dhs2,699 from

MINTED Cuisinart gelato and ice cream professional maker, Dhs1,265, John Lewis There’s no need to freeze your bowl with this maker: simply add your ingredients, set the timer and press start. There are two paddles – one for ice cream and one for gelato – but you can also make sorbet and frozen yogurt. It’s very quick, making professional quality ice cream in less than an hour, but its large size means it’s not ideal for small kitchens.

Healthy snacking Are you a serial snacker? Do you find it impossible to sit on the sofa without a bumper bag of crisps, or can’t get through the 9-5 without a nibble on something naughty? Well, there’s no need to deprive yourself with our low-fat, better-foryou bites. DARE TO DIP – Easy to eat, moreish and often high in fat don’t let deceptive dips be your downfall. Swap creamy, cheesy, calorific types for healthy versions packed with whole foods, veg or your favourite fish. A LIQUID LIFT – Put down the chocolate and fill up with super smoothies. Throw in as much fruit as you like and not only will you be calming sugar cravings, you’ll be getting a good dose of your five-a-day too. NICE NOT NAUGHTY – We all need a treat from time to time and we can literally have our (slice of) cake and eat it with these lovely, light recipes. Perfect to revive you from the afternoon lull. Visit for these recipes: Banana & blueberry muffins, Lime & chilli pitta crisps, Skinny chocolate & cranberry muffins, and Fruity teacake.

GO PINK for Breast Cancer Awareness In recognition of Breast Cancer Awareness month this October, Dari Home has added a new pink Kitchenaid Artisan® Series 4.8 L Tilt-Head Stand Mixer to its range. Priced at Dhs2,999, the pink mixer has the ability to make cake mix and multiple batches of cookie dough with a 4.8 litre stainless steel mixing bowl with comfortable handle. With 10 speeds, the stand mixer can mix, knead and whip ingredients with ease. And for versatility, the power hub fits optional attachments from food grinders to pasta makers and more. See

October 2017 BBC Good Food Middle East 7

Starters News nibbles

Make A Wish

Hydration for children Gourmet Gulf has raised Dhs150,000 over the last couple of months for the non-profit organisation ‘Make-A-Wish’ UAE. The fundraising campaign #RamadanWishes united seven UAE-based restaurants to help grant wishes for children with life-threatening medical conditions. Across Ramadan and through July, diners at Azkadenya, California Pizza Kitchen, Dalloyau, Panda Express, Texas De Brazil, The Hummingbird Bakery and Yo! Sushi, were invited to add a small donation to their restaurant bill. In the spirit of giving, the Gourmet Gulf team also contributed and actively raised funds for the campaign. Some of the wishes that have been granted include a bedroom makeover and trips to Disneyland Paris and Japan. To make a donation or to learn more about the Make-A-Wish UAE foundation, see

Did you know that an approximate 65% of children arrive at school under-hydrated, because they feel other beverages are refreshing and tastier than water? For example, it’s most common for a child to opt for orange juice in the morning, than water. To help instill healthy hydration habits among little ones, evian has joined forces with Disney to offer five exclusive Mickey and friends bottles in an appealing package to encourage kids to hydrate themselves along with their favourite characters. Available in 310ml single bottles and a collector pack across selected major outlets in the GCC.

World Osteoporosis Day: October 20

STRONGER BONES HOSTING A PARTY? To help take the hassle out of searching for catering quotes for your next dinner party, ServiceMarket, an online platform in the UAE that helps users with moving, handyman and painting solutions to name a few, has added a catering category to their list of services. The platform allows customers to request free quotes from different caterers at the click of button, and freely choose the one that is best suited to their event and budget. Visit

8 BBC Good Food Middle East October 2017

We’ve teamed up with the National Osteoporosis Society in the UK to explore calcium-rich foods. Mic and match from these to reach the daily 700mg that most adults need. To get 300mg calcium, eat: 30g parmesan OR 40g Edam OR 60 paneer cheese To get 200mg calcium, eat: 30g cheddar OR 200ml cow’s or soya milk OR 120g tofu To get 100mg calcium, eat: 105g can pink salmon OR 2 dried figs OR 1tbsp sesame seeds To get 50g calcium, eat: 70g red kidney beans OR 1 large orange OR 10 whole almonds

THURSDAY BARBECUE. Thursdays, 7.30 pm - 11.00 pm Abu Dhabi’s favourite night alfresco is back. End the week on a glorious note with a lively evening of great food and live entertainment. Discover the finest Middle Eastern and world flavours at The Pool Deck, with a succulent selection of flame grilled marinated meats and seafood, a sushi bar, Arabic specialties and a fresh salad corner.

AED 199* per person including soft drinks AED 259* per person including house beverages AED 319* per person including sparkling grape *Subject to 10% service charge, 6% tourism fee and 4% municipality fee.

The Pool Deck Anantara Eastern Mangroves Table bookings 02 656 1000

Starters News nibbles


Freeze cold espresso in an ice cube tray. Shake 50ml vodka with 25ml Baileys in a shaker with some ice, then strain into a glass with the frozen coffee. Coffee ice cubes are also great into cold milk or tonic water. 10 BBC Good Food Middle East October 2017

kay, so ice probably doesn’t sound like a flavour, but the changes it makes to the drinks or dishes it’s added to are certainly as dramatic as any other ingredient. We all know sweet drinks loaded with ice taste much better than those without, but it’s also worth considering how much ice you add. One small cube will melt faster than a whole handful, so if you’re worried about things becoming too watery, then actually adding more ice is the right way to go, if a little counterintuitive. Ice doesn’t have to be just water either: by adding additional ingredients you’ll find that their aroma and tastes are released in stages, giving you a gradual transformation from one set of flavours to another. Two drinks in one! Not only what we’re freezing in the cubes but also the shape of them has become more interesting. Nearly every shape and size you can think of is available now, from giant spheres that melt slowly in a glass of fine whisky to ice cubes shaped like sea creatures, pineapples, your favourite emoji or even the Death Star. Here we’ve gathered some of our favourite ice-cube based ideas to keep you cool this month.

Freeze freshly squeezed orange juice and grapefruit juice in mini ice cube trays, keeping the two flavours separate. Serve scattered over a bowl of thick Greek yogurt with a few pinches of granola and a drizzle of honey.

Photographs EMMA BOYNS | Artwork MIRIAM NICE

Cut melon and/or kiwi fruit into cubes and freeze. Add to water or juices (they’re particularly good in fizzy water), or just eat as a fun frozen snack.

Pop whole pitted green olives in an ice cube tray and fill up with some of the brine from the jar. Freeze until solid. Add to chilled beverage for a speedy mocktail or cocktail.

Starters News nibbles


Try ice cubes in a green gazpacho. Freeze a mix of basil leaves, mint leaves and edible flowers such as pansies and nasturtiums into ice cube trays with water. Blitz a 160g bag of watercress, rocket and spinach salad, 1 tbsp fresh pesto, a handful mint leaves, 1 ripe avocado, 200g Greek yogurt and 2 tbsp sherry vinegar in a food processor until smooth. Garnish with a few basil leaves, a drizzle of olive oil and the ice cubes.

Freeze yogurt into ice cube trays. Blend 4 yogurt ice cubes in a blender with 1/2 avocado, 150g raspberries and 250ml milk until smooth. Serve with a drizzle of honey, if you like.

October 2017 BBC Good Food Middle East 11

Flavours of the


Here is what’s hot and happening around town this month.

New on the block î Galvin Dubai, City Walk Following the successful launch of Demoiselle by Galvin earlier this year, brothers Chris and Jeff Galvin were back in Dubai last month to see the opening of their latest fine dining restaurant, Galvin Dubai. Inspiration is drawn from a commitment to ‘Best of British’, infused with a Mediterranean Basin flair; an evocative array of Italian, Southern French and North African ‘flavours of the sun’. Located in City Walk’s licensed area, The Square, Galvin Dubai fuses a vibrant restaurant, bar and lounge. See

î La Petite Maison Abu Dhabi Gastronomes, mark your calendars. The firm Dubai favourite French restaurant, La Petite Maison (LPM) is set to open doors in Abu Dhabi this month on October 15. Bringing FrenchMediterranean cuisine influenced by Ligurian Italy to Abu Dhabi, La Petite Maison will accommodate 80 patrons in its French-inspired vibrant indoor space. For a view of the capital’s skyline while savouring signature dishes, diners can enjoy the outdoor terrace, which seats 60 guests.

Chateau Blanc, an elevated patisserie specialising in bespoke, custom-made cakes and desserts has opened its first venue in the Middle East. Guests can browse an array of French delicacies made from the world’s finest ingredients, meticulously designed and made using artisan techniques daily on the premises, to be enjoyed in the venue, or to take-away. As the weather cools, guests can also enjoy breakfast, lunch or dinner on the spacious terrace with expansive views over the Dubai cityscape. Call 04-5597872.

î The Powder Room, DIFC The Powder Room, based in the Al Fattan Currency House in DIFC, will open doors on October 3, 2017. Enjoy a decadent unlimited cheese and grape night, from a bite of blue to classic cheddar, for Dhs90 per hour.

Galvin Dubai, City Walk

12 BBC Good Food Middle East October October2017 2017


î Chateau Blanc, Jumeirah Beach Road

Starters Eating out î Cabana, Address Dubai Mall Let the fascinating flavours of Brazil take over your evening in the chillchic settings of Cabana. Experience the mystique palette unfold in the form of succulent Churrasco grills sizzled to perfection and a variety of other Brazilian delicacies. The iconic views of Burj Khalifa and tantalising selection of meats is further complemented with an eclectic mix of Brazilian music and a spectacular samba dance performance. The ambience is perfect to unwind and rediscover weekends with friends and family, with entertainment from Brazilian samba dance performers, and a live band. Every Thursday from 7pm to 11pm, priced at Dhs295 per person including soft beverages and Dhs385 per person including house beverages. Call 04-438 8888 or email

î Nine7One, The Oberoi, Dubai Returning for ‘brunch season’ The Oberoi, Dubai presents a new concept to wow brunchgoers this Autumn – the Karnival Brunch. Capturing the essence of the theme, the team has designed an innovative menu using the freshest seasonal ingredients, combined with an elementary carnival menu to serve a distinctive selection. The gourmet quest includes fried ravioli corndogs, coconut crusted prawns, togarashi spiced seafood churros, flavoured pop corns, fried brie cheese with salted maple, assortment of sushi and more. The dessert station will cater perfectly to those with a sweet tooth; featuring treats such as charcoal ice-cream, cotton candy, lollipop waffles with gelato, traditional favourite cheesecakes, crème brûlée, and more. Brunch is served every Friday from 1pm-4pm, with prices starting from Dhs299. Call 04-4441444.

î Paavos Pizza, various locations Paavo’s Pizza offers tailor-made, ‘buildyour-own’ pizzas, from oven to table in fiveminutes or less. With various locations around Dubai, choose to dine-in or enjoy doorstep delivery. While the dough uses ancient recipes and technique, pizzas are made fresh in front of your eyes, where you’ll be given the option to choose from any ‘Paavolicious Specialty Pizzas’ from the menu or to customise your own pizza with up to 50 different toppings to choose from. Once you’ve decided on your toppings, all that’s left to do is wait five-minutes (or less), for your freshly hand-crafted pizza to reach your table. For delivery in Dubai, call 600-500501.

CRAFT CAFÉ, DUBAI DESIGN DISTRICT A new ethnic inspired eatery, nestled in the dynamic Dubai Design District, Craft Café opened doors recently to serve up happy, healthy, homemade food. The space was lovingly designed by the founders and provides an earthy environment for customers to relax, enjoy and linger for breakfast and lunch. Craft Café’s co-founders come from an extensive background in some of the world’s top restaurants and have a combined experience of 20 years. The food crafted at Craft Café is engineered by Roberto Segura who was nominated as ‘chef of the year’ at the BBC Good Food ME Awards 2014 and as Best Latin American chef of year in The Pro Chef Awards 2017. Craft Café provides a variety of tasty dishes ranging from all day breakfasts, salads, hearty mains, wraps to drinks such as hand harvested tea, smoothies and artisanal coffee blends. Contact 04-5149032, or visit

Our 10 must-visit cafés this month!

October 2017 BBC Good Food Middle East 13

Starters Eating out

Dunes Cafe, Shangri-La Hotel, Dubai

A new concept called the ‘Jewellery Box High Tea’, has launched at Dunes Café. Available daily from 1pm – 6pm, for Dhs180, discover fashionable patisserie and savoury treats placed in a myriad of drawers – from butter cookies, and macadamia nut tart with Chantilly milk chocolate, to café latte panacott and lipstick jelly, there’s plenty to choose from. Call 04-4052703.

Moombai & Co. Cafe and Bar, H Hotel

Farzi Cafe, City Walk Farzi Café, the modern spice bistro by Zorawar Kalra, has recently launched its exclusive breakfast menu, now with their latest addition, the French Toast Jenga. The menu is served from 10am to 12pm every day, offering global cuisine with Arabic and Indian influences. Delight in dishes such as eggs benedict with tawa toast with a luscious drizzle of desi ghee hollandaise, coriander akuri, maska focaccia and more. Call 04-3942556.

PANTRY CAFÉ, BUSINESS BAY Last month, Pantry Café introduced its latest development, ‘Baked’ by Pantry Café through their in-house bakery in the Bay Square branch, with a wide range of breads and bakes that are now available for purchase at the store. All the breads at Pantry Café are entirely hand-crafted, baked daily and based on traditional techniques and natural ingredients. The list on retail includes white sourdough, whole-wheat sourdough, Rye and brioche tin loaf, among other varieties. See

Newly opened, this café is inspired by Mumbai’s traditional Irani- Parsi cafes – and is the place to be for something different. Enjoy everything from a hearty morning breakfast with poached eggs or Bheeda baked with eggs to a traditional barbeque section with meats, charred vegetables and bread. Call 04-5018607.

Counter Culture Cafe, Dubai Marriott Harbour Hotel & Suites Rev things up at Counter Culture Café’s ‘Freak Out Mondays’, with juicy ‘freak’ burgers and shakes like Oreo Cheesecake, Minty Mayhem or the ultimate Sweet Killer. Burgers starting from Dhs90 and shakes starting from Dhs45. Every Monday, 1pm to 10pm. Call 04-3194786.

14 BBC Good Food Middle East October 2017

Cafe Bateel, various locations Café Bateel has revealed the launch of its new Afternoon tea throughout the GCC, a curation of assorted gourmet treats served with a cup of Bateel’s finest. Pair your afternoon with a side of gourmet treats, ideal for a day with the girls. Bateel continues to marry Western influences with its quintessentially Middle Eastern touch, from the Baba Ghanoush toast served alongside a classic salmon finger sandwich to Kholas Pecan Pie with a bite of traditional English fruitcake. See

The Brass Dubai, City Walk East meets West at The Brass Dubai, where options on the menu include the likes of ‘Chocolate Tahini Brioche’ and ‘Sumac Caesar Salad’. And, when it comes to beverages, savour blends like ‘Lavender Honey Latte’, ‘Coconut Chai’, and ‘Walnut Sahleb’. Call 04-3856971.

Arrows and Sparrows, The Greens To celebrate their first successful year of business, Arrows and Sparrows is giving away free coffee and homemade cookies to customers on Wednesday, October 4th. Customers can drop in any time between 8am and 10pm for a free brew and a sweet treat. Call 04-5588141

Sass Cafe, DI FC Sass’ Café will celebrate Halloween by transforming into a spook-tacular venue. Guests can dine and dance at the “Mondays Made Me” Halloween edition dinner party on Monday 30th of October with an a la carte French menu with a ‘spooky flair’. Call 04-3527722.

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Tried tasted

Each month, we review five of the city's top tables.

Peyote Dubai, DIFC

Reviewed by Sophie McCarrick Editor of BBC Good Food Middle East, lover of all things food and a keen seeker of new dining experiences.


Dining experience: The new ‘Dinner Party’ experience, which takes place every Saturday and Wednesday from 7pm – midnight. What’s it like? Brainchild of the ex-Formula 1 star, Flavio Briatore, Billionaire Mansion is every bit as swanky as it sounds – although, it’s not quite a ‘mansion’. Made up of several different venues including an Italian restaurant, the Billionaire Grill and Japanese-led Sumosan (all of which are served in the same restaurant), plus a separate nightclub and karaoke lounge – Billionaire Mansion is a one-stop destination for a great evening out – particularly for those celebrating a special occasion. We visited to check out the restaurant’s newly launched ‘Dinner Party’, which sees diners entertained by a spectacle of performances every 15 minutes. When I say performances, I’m talking mesmerising trapeze artists, theatrical dancers, magicians, artists walking around dressed as lamps – the list goes on! The vibe is truly alive and energetic, with diners around us having a visibly great time (myself included). What are the food highlights?

Overseeing the kitchen is head chef Batuhan Piatti, who is not only a superstar chef known for his appearances on Turkey’s MasterChef, but also the life and soul of the party – 16 BBC Good Food Middle East October 2017

making regular appearances in the dining room to ensure all guests are satisfied and enjoying the food served. Although sushi and pasta aren’t naturally seen on menus together, somehow, Billionaire Mansion makes it work and it’s magnificent. The experience begins with delightfully creamy burrata with juicy, assorted cherry tomatoes, paired with a stunning portion of tender octopus and veal carpaccio – all served to share. An in-between starter course of varied sushi follows, showcasing fresh, chunky cuts of tuna, salmon and hamachi. For

mains and the standout dish of the night, came the salt-crusted wild sea bass (for two), flambéed tableside and served filleted. Grilled langoustines follow, and are seasoned beautifully to rightfully allow natural flavours take the limelight. For dessert, things are kept light (for the most part) and refreshing, with a gorgeous platter of fruit sorbets and homemade ice creams – mochi included! How was the service? Service here is suave, attentive and fun. As the evening progresses and the tempo picks up, service staff join in the party – dancing and all. The bottom line: The perfect venue to celebrate an occasion with a small group of friends. From the food to the show, Billionaire Mansion has its offering perfected across the board. Want to go? Priced at around Dhs400 per person for a three-course meal without beverages. To make a reservation, call 04 510 3100 or e-mail reservations@

Photographs SUPPLIED


Starters Restaurant reviews



Dining experience: Dinner What’s it like? Bringing modern

Mexican cuisine to life in DIFC, Peyote – named after a small cactus native to the Chihuahuan Desert – is a newly opened restaurant which strays from the norm that’s usually seen at Mexican eateries. Brainchild of Eduardo Garcia, the famed chef from one of Latin America’s top 50 restaurants, Peyote Dubai is an import from London’s Mayfair. The restaurant boasts individuality and presents diners with a contemporary twist on the flavoursome cuisine, and simultaneously its interiors. Designed by famed Mexican architect Javier Sordo Madaleno Bringas of Sordo Madaleno Arquitectos,

Peyote boasts sleek, minimalistic décor, with beautiful use of greenery, wood, stone and marble. We visit the restaurant on a Saturday night and the scene is quiet to begin with, however, picks up to a nice lively yet relaxed tempo as the evening goes on – particularly in the bar and lounge area, which sees people popping in for drinks and bar bites (guacamole and homemade tastadas are a must!). What are the food highlights? Led by executive chef Alexander Stumpf, who previously spent over seven years at Zuma, the pass is viewable from the dining room – a touch I believe speaks volumes about a kitchen team’s control and professionalism, which Peyote has already mastered. His menu is split into various sections, including snacks, salads, crudos, totadas, tacos, quesadillas, meat, fish, sides and desserts – it’s quite the selection, but don’t worry, it’s not as overwhelming as it may sound. The menu is designed to be shared, and I’d highly recommend doing so as there’s a fantastic variety of dishes to be tried here – and as a bonus, a large proportion of Peyote’s dishes are gluten and dairy free. Starting with my favourite dish of the evening, the yellow fin tuna totasta with salasa macha and guacamole was alive with flavour and varied texture, while the ceviche blanco of diver scallop with young coconut aguachile and cilantro oil was subtle and light. The tempura tiger prawn tacos with chipotle mayonnaise and lime are scrumptious – the prawns coated

perfectly with a light, golden crisp, housed in a soft, homemade blue corn wrap. Mains follow, with a tender serving of grilled Chilean sea bass with axiote marinade of pineapple habanero butter, plus a dish of thinly sliced charcoaled wagyu tenderloin. And, last but not least, traditional churros with cajeta and chocolate sauce to finish (be sure to save a little bit of room – they’re surprisingly light). How was the service? Staff were well versed on the menu and always on hand to assist with explaining speciality Mexican ingredients and spice levels. For the cocktail lovers’ reading, the bartender here knows his stuff. The bottom line: An upmarket Mexican restaurant that detaches itself from the Tex-Mex route that so many others seem to go down. Beautiful, refined food in casual and contemporary surroundings – ideal for an evening with your loved ones or a group of friends. Want to go? Priced at around Dhs350 per person for a three-course meal without beverages. To make a reservation, call 04-5216300 or e-mail



Dining experience: Dinner What’s it like? Garden on 8 at

Media One Hotel has officially re-opened, and is bigger and better than before. The venue has grown and now occupies the space that used to house ‘The Med’, in addition to a large outdoor terrace that neighbours the hotel’s poolside, soon-to-open (on October 14) Coco on 8 outlet, which will replace ‘Dek on 8’ as a new Miami-inspired lounge, offering a more feminine touch than Garden on 8. Boasting the look and feel of an industrial hops garden, Garden on 8 is a casual, laid-back venue,

ideal for catching up with friends after work or on a weekend when the venue hosts a double brunch (from 12.30pm - 4pm and from 7pm – 10.30pm, priced at Dhs395 all-inclusive or Dhs349 if booked before Tuesday for each brunch). Expect sporting games on the big screen, daily happy hour and great craft hops and food promotions, in a fun and lively environment.

What are the food highlights? As described on the menu, food here is ‘unashamedly messy’. In a nutshell, it’s hearty, satisfying and wholesome – really great proper pub grub. Whether you’re looking to enjoy a range of sharing nibbles, a sandwich or a burger, pizza, a salad or a fuller meal, the menu here has you covered. To start, the

October 2017 BBC Good Food Middle East 17

homemade mozzarella sticks with spicy tomato are a winner, along with the bucket of buffalo wings that come in smoky, tangy and spicy flavours – trust me, they’re worth getting your fingers messy for! In terms of ‘handhelds’ there’s options like the ‘brat dog’, steak sandwich on ciabatta or blacked salmon tacos that we enjoyed with pico de gallo guacamole and zingy lime ranch. For something a little (well, a lot) more filling, the 18oz rib eye steak with fries, corn on the cob, onion rings and grilled tomato will do the trick just nicely – be warned, the portions are generous. If you have room for dessert, the menu’s ‘diet destroyers’ await with temptation. Perfect for sharing, and sharing only, the super monster mega cookie is every big ginormous as it sounds. A giant cookie slathered with oozy, melted marshmallows, nuts, m&m’s, chocolate sauce and whipped cream, is sure to defeat even those with a hearty appetite. How was the service? ‘Service with a smile’ rings true here. The team are friendly, helpful and upbeat. The bottom line: Open 12pm to midnight from Sunday to Wednesday, and until 3am on Thursday to Saturday, Garden on 8 is a great hangout spot offering craft hops and wholesome bites at reasonable prices. Looking for somewhere to watch the match or enjoy a few cold ones without breaking the bank? Here’s the ideal place to head. Want to go? Priced at around Dhs150 per person for three courses without beverages. To make a reservation, call 04-4271000 or e-mail gardenon8@

18 BBC Good Food Middle East October 2017



Dining experience: Lunch What’s it like? Located on sandy

sandy shores of Pearl Jumeira, Nikki Beach Dubai is a stunning beach club boasting beautiful unobstructed views of the Arabian Gulf. Inside, the scene is chic, glam and pristine, with crisp, all-white décor, plush sun beds, an inviting large swimming pool that’s cooled, varied luxury cabanas (including air-conditioned VIP options), a swim-up bar, 4-tier terrace, plus restaurant and bar. The ultra-stylish venue offers music and entertainment to match, and welcomes world-class DJ’s each week, as well as musical talent including violinists, saxophonists, hip-hop dancers and more, that keep an energetic poolside audience entertained throughout the day. Nikki Beach Dubai is the perfect all-day venue, to spend the morning relaxing in peaceful serenity, then move into the afternoon with upbeat music and dancing while the sun sets picturesquely in the distance. A popular destination to enjoy all week long, the beach club has mastered the ability to transport guests to glamorous, laidback scenes of the Balearic – it’s most certainly a place to pop on your Dubai bucket list.

What are the food highlights?

Expect a globally-inspired menu that caters to all preferences and appetites. Naturally, the venue offers options that are light on the stomach and perfect for eating poolside whilst in swimwear, such as salads, and sushi and sashimi platters, however, also serves up heartier main courses and sumptuous desserts. The restaurant provides starter, main and dessert a la carte options, or alternatively convenient sharing-style platters comprising the

latter on gorgeously presented boats – especially ideal if you’re on a day bed. To start, enjoy sharing snacks like panko dusted calamari that’s kept light and golden, chicken quesadillas with flavourful cheddar and Monterey Jack cheese, or my favourite of the selection, the tender Marbella-inspired octopus which came served with garlic roasted ratte potatoes, piquillo peppers and fresh lemon – eating this paired with the surroundings, I really felt like I’d been zapped to idyllic Spanish shores. Next, enjoy expertly rolled sushi and maki rolls, including the likes of the spicy tuna roll, salmon roll, Hamachi nigiri and mixed sashimi of fresh, generously sliced fish. To follow, juicy Waygu sliders or BBQ jerk chicken burritos are fingerfriendly and a delight to eat. And, if you have room, or simply want to enjoy as a light snack throughout the day, I’d highly recommend the Nikki Beach fruit boat which easily serves 4 – 6 people, with a range of international exotic fruits such as assorted berries, mango, pomegranate, grapes, kiwi and more. Fabulous presentation aside, what stood out most to me with the food here, was chef’s attention to detail and use of high-quality, fresh ingredients. How was the service? The team here are hospitable and welcoming – always on hand to ensure you’re enjoying the F&B on offer. The bottom line: Nikki Beach Dubai offers all you need for a chic, fun day in the sun, with a side of class, sophistication and really great music and entertainment. Perfect to enjoy with your other half, or a group of friends, the lively venue promises a day to remember with high-quality, fresh food that’s well prepared and presented. Want to go? Priced at around Dhs250 per person for three courses, without beverages. To make a reservation, call 04-3766162 or e-mail

Starters Restaurant reviews Where?


Dining experience: The newly launched Tiffins of India lunch menu. Brunch, every Wednesday from 8 – 11pm What’s it like? Located on the entry level of The Oberoi, Dubai, Ananta is an intimate restaurant serving refined Indian cuisine inspired by the country’s twenty-nine states. Open for both lunch (12.30pm till 3pm) and dinner (7pm till 11.30pm) daily, Ananta sets a sophisticated yet relaxed scene, with beautiful crimson furnishings and crisp white table linens. A glass, see-through show kitchen sits centre stage in the restaurant, allowing diners to watch on as food is prepared in front from traditional, coal-fired clay ovens. What are the food highlights? We’re here to sample the newly introduced ‘Tiffins of India’ lunch menu – something, I’d not heard of before my visit to Ananta. We’re told that tiffin boxes are hugely popular in India – they’re a type of lunchbox made up of three to four compartments that clip on top of one another to seal in homecooked food, then are carried around to enjoy throughout the day.

Available now at Ananta during lunch time (to eat in), the nostalgic tiffins meal is served in under 30 minutes and is available with or without meat. With four boxes to explore, expect one starter, two types of curry, and a dessert – with a side of rice, or naan bread. While the menu promises to change weekly to showcase cuisines such as Punjabi, Hyderabadi, Awadhi and Rajasthani, dishes we enjoyed include Rajasthani laal boti (lamb cubes flavoured with royal cumin, chilli and yogurt, finished in the tandoor), murgh soweta tikka (chicken tikka flavoured with ginger, turmeric and coriander roots), and the lal mass (young lamb cooked with mathania chillies and smoked with clove). To finish, we had a sweet serving of jodhpuri malpua (saffron flavoured Indian thin pancakes with pistachio nuts).

How was the service? Friendly and warm, the front of house team did a great job of telling the traditional tiffins tale, which really brought the experience to life. The bottom line: The place to go for a generous, flavoursome lunch in elegant surroundings. Ideal for a business lunch with colleagues or an indulgent lunch with your partner. Want to go? Both the vegetarian and non-vegetarian tiffins menus are priced at Dhs95 per person. To make a reservation, call 04-4441444 or see


DINING EXPERIENCE October 2017 BBC Good Food Middle East 19




onsidered one of the world’s fastest butchers and best meat speciality chefs in the world, chef Cüneyt Asan has more than 50 years’ experience working with meat – during which, he’s earned titles including ‘The Professor of Meat’ and ‘Fastest Butcher in the World’. In Dubai monthly to touch base with his team at the meat-led restaurant Günaydın Dubai, here’s what chef Cüneyt Asan shared with us during his most recent trip…


BUSINESS We caught up with the ‘world’s fastest butcher’, chef Cüneyt Asan during a recent visit to his restaurant Günaydın Dubai at Souk Al Bahar, to get the professional’s take on butchery basics, hear what it was like to be ‘Salt Bae’s’ mentor, and learn of Turkey’s must-visit food spots. By Sophie McCarrick 20 BBC Good Food Middle East October 2017

I started working as an apprentice at the Bostancı Butchers’ Market after moving to Istanbul during my primary school years. That was when I first got introduced to the ‘world of meat’. I immediately felt a strange appreciation for the industry, especially to working with meat; it was like art to me. I decided to dive deeper into the chore of this business and learn everything there is to know about it. When you’re working with your hands, you gain more knowledge about the product than by working with any other means. Meat became familiar to me; it became a passion that I was determined to build my future around. At the age of 21, I was able to develop my skills and grew from an

Photographs SUPPLIED

Growing up did you always want to become a chef? Where did your journey in the industry begin?

Starters Meet the chef

“For the world, he may be ‘Salt Bae’, but for me he is still ‘Nusret’, the little boy who I gave a chance to” apprentice to the master of my realm. However, I had to delay plans for my ultimate goal to join the military service. After paying my dues to the country, I went back to the butcher shop which was then owned by the two brothers Nimet and İsmet Yalçın, who eventually offered me a partnership in order to keep the butchery’s legacy alive.

Talk us through the concept at Günaydın Dubai…

Günaydın is a pioneering brand of the steakhouse concept in Turkey, where we have divided the many outlets into different categories, including burger, döner, and kebabs. In Dubai, we have

combined the four concepts into one wholesome location, offering an array of the best meats there is to offer, either by cooked meats or raw meat from the butchery shop. The main focus and concept of Günaydın’s menu is meat. The restaurant explores the flourishing culinary diversity of Turkish cuisine by incorporating dishes from both the Far East and Mediterranean regions of the country. Günaydın Dubai showcases its craftsmanship with the most delicious high-quality meat and provides a unique kebab experience for its guests. All the meat is prepared by hand; from mincing to marination. Kitchen equipment is used minimally, as it takes away the

natural juices of the meat that are so important to retaining the true flavour. Günaydın Dubai’s open kitchen welcomes guests with a culinary display of its tasty steaks and kebabs being grilled to perfection while the delicious aroma from the freshly baked treats served straight from the brick oven can help work up the appetite.

Which dishes are a must-try at Günaydın Dubai?

I am biased so I would recommend everything! The adana kebap, which is chopped lamb kebabs with Turkish spices and herbs, is an absolute classic. Alinazik kebap is one of my favourites as it is a combination of minced lamb kebab over a mixture of yoghurt, eggplant and garlic puree. For dessert, katmer is perhaps the most popular. It is a crispy baked pastry filled with pistachio and served with mastic vanilla ice cream. We have a dedicated ‘Katmer Maker’ at the restaurant, who hand spins the dough to order and who has specialised in the craft for over two decades.

We have to ask; what was it like to mentor Salt Bae? I am sure it gives all teachers great pride to watch their students excel in their

October 2017 BBC Good Food Middle East 21

Starters Meet the chef respective fields. I am the same. For the world, he may be ‘Salt Bae’, but for me he is still ‘Nusret’, the little boy who I gave a chance to. With pure dedication and willpower, he succeeded to be known for his culinary talent. Watching him today, I am proud that he’s been able to create a mark for himself in the culinary world.

You’ve been titled ‘the fastest butcher in the world’. How did you earn that title?

This is a title given to me by some of the best chefs in the industry. Over the years, chefs from around the world watched me play with meat and were unable to match up to my speed and precision; hence, they coined this title.

For someone who hasn’t yet visited Turkey, which area is best for its food?

This truly depends on your personal preference. Turkish cuisine varies across the country. For example, in Istanbul you will find many elements of the Ottoman cuisine with lighter use of spices. In the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking. The Black Sea region uses fish extensively. The Southeast is famous for its variety of kebabs, mezes and dough-based desserts such as baklava and künefe.

Turkish food aside, which cuisine is your favourite? If meat were a cuisine, it would be my favourite. I do not discriminate and appreciate all cuisines, especially if their dishes have quality meat involved.

When you’re in Dubai, where do you love dining out?

“The first step in basic butchery is to understand the anatomy of livestock”

Play Restaurant & Lounge, it is one of the best in Dubai.

For our home cooks reading that want to learn the basics of butchery, where’s best to start?

First of all, I would strongly recommend ensuring the meat is already wellprepared as much possible when bought from the butcher before cooking as any slight mistake during preparation, for example the slip of a knife while cutting, could cause serious injury. The first step in basic butchery is to understand the anatomy of livestock. In other words, to know what kind of meat comes from which part, the right way to cut the meat, slicing the meat, trimming

22 BBC Good Food Middle East October 2017

the sinews, deboning, etc. To move comfortably during preparation process and to maintain the hygiene of the meat, I recommend using a medium size counter and a cutting board at all times. You can also buy a small size meat grinder that has been especially designed for use at home. Another good start would be to have a good knife, which I believe is key to working with meat.

Which type and cut of beef would you most recommend trying at Günaydın Dubai and why? I would recommend the rib eye steak,

done medium, which is the best way to enjoy a steak. Our rib eye is specially sourced and put in a special chiller to rest for 28 days. We like to retain the natural aromatics of the meat and enhance the flavours by simple seasonings of mountains sea salt and pepper. It is then cooked on a chargrill.

When will you be in Dubai next for our readers to come and see you in action?

I do tend to visit Dubai very often, at least once a month for a week. Your readers are welcome to the restaurant anytime and maybe I will surprise them…

Günaydın Dubai

Call: 04-5540700 Visit: Address: Souk Al Bahar, Waterfront Promenade

Starters Meet the chef

Home Cooking Everyday

dinner dash


Three new, simple and delicious ways to enjoy feta cheese recipes ESTHER CLARK photographs MIKE ENGLISH

Salmon with beetroot, feta & lime salsa SERVES 2

Chop the beetroot and feta into small cubes and mix with the juice and zest of one lime and some seasoning. Season the salmon. Heat 2 tbsp of oil in a nonstick frying pan over a high heat. When hot add the salmon, skin-side down, and cook for 3 mins. Flip over, turn the heat down and cook for a further 4-5 mins. Serve with the beetroot salsa and the remaining lime, cut into wedges. GOOD TO KNOW folate • omega-3 • 1 of 5-a-day • gluten free PER SERVING 556 kcals • fat 39g • saturates 9g • carbs 12g • sugars 10g • fibre 4g • protein 36g • salt 1.2g

+ 200g cooked beetroot

+ =

70g feta

+ 2 limes

2 skin-on salmon fillets

Roasted feta SERVES 2 V

Tip the antipasti and its oil into a roasting tin, squeeze over the lemon juice, reserving the zest, and place the feta in the middle of the tin. Season with black pepper and drizzle over a little extra olive oil. Bake in the oven at 180C/160C fan/gas 4 for 25 mins. Toast the pittas for 1-2 minutes until warmed through. Scatter the lemon zest over the feta. Serve with the pittas. GOOD TO KNOW calcium • fibre • 2 of 5-a-day PER SERVING 540 kcals • fat 28g • saturates 15g • carbs 40g • sugars 15g • fibre 10g • protein 26g • salt 7.90g


+ =

200g vegetarian 2 x 185g pack chargrilled feta veg antipasti

+ 1 lemon

2 large wholemeal pittas


De-stone and quarter the peaches. Put in a roasting tin with the seeds, chunks of feta and drizzle over 3 tbsp olive oil. Bake for 12-15 mins at 200C/180C fan/gas 6. Cook the couscous following pack instructions. Toss the couscous with the roasted peach mixture and season to taste before serving.

+ 3 ripe peaches

35g mixed seeds


GOOD TO KNOW calcium • vit c • 1 of 5-a-day PER SERVING 573 kcals • fat 27g • saturates 13g • carbs 54g • sugars 16g • fibre 7g • protein 25g • salt 2.74g

150g vegetarian feta 24 BBC Good Food Middle East October 2017


1 x 100g pack lemon & garlic couscous


Food stylist ANNIE RIGG | Stylist SARAH BIRKS

Feta & peach couscous

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26 BBC Good Food Middle East October 2017

Home Cooking Weekend

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Angel cake with meringue icing & strawberry ganache SERVES 12-15 PREP 1 hr 30 mins COOK 1 hr MORE EFFORT

480g egg whites (we used Two Chicks egg whites from a carton) 400g white caster sugar 2 tbsp lemon juice 1 tsp vanilla extract 140g plain white flour, sifted twice For the meringue icing 2 large egg whites 225g white caster sugar splash of vanilla extract pinch cream of tartar For the strawberry ganache 100g white chocolate, finely chopped 50ml double cream 50g strawberries, chopped red food colouring To decorate 250g strawberries, quartered or sliced Optional decorations 2-3 white or pink macarons, mini meringues, edible flowers and freeze-dried strawberries

1 Heat oven to 180C/160C fan/ gas 4. Put the egg whites and sugar in a stand mixer and begin to beat on a low speed for a few mins, turn the mixer up and wait another couple of mins before

adding the lemon juice, vanilla and a pinch of salt. Turn the mixer up again and whisk on high until you have a thick, soft, shiny meringue with a peak that flops over. 2 Fold in the flour with a spatula until there are no lumps left, then scrape the mixture into a 25cm angel cake tin. Bake for 40-45 mins or until the cake is puffed and lightly browned and a skewer comes out clean. Turn the tin upside down – if it doesn’t have its own legs, then invert it onto four water glasses or tins of food exactly the same size. Leave to cool completely. 3 Run a palette knife around the tin to loosen the cake and gently let it drop out, then set aside on a board or cake stand. 4 To make the meringue icing, put the egg whites, sugar, vanilla, pinch of cream of tartar and 100ml water in a large heatproof bowl set over a pan of simmering water and beat it on high speed with an electric whisk for 15 mins or until thick and shiny and standing up in stiff peaks. Ice the cake straight away as the icing will stiffen as it sets. Spread

over using a palette knife or use a piping bag to pipe on swirls. 5 Put the iced cake in the fridge while you make the strawberry ganache. Put the white chocolate in a small heatproof bowl and set aside. Put the cream and strawberries in a saucepan over a medium heat and cook, stirring all the time, until the strawberries have broken down and the cream starts to simmer. Quickly pour the hot cream mixture over the white chocolate and leave it, without stirring, for 1 min, then add the food colouring and mix until smooth. 6 Push through a sieve into a jug (to get rid of the strawberry seeds) then, while it’s still runny, pour it over the top of the cake and let it drizzle down the sides. Put the cake back in the fridge for 10-20 mins to set. Just before serving (particularly if it’s a hot day), top with the strawberries and your choice of decorations. PER SERVING (15) 303 kcals • fat 7g • saturates 3g • carbs 53g • sugars 46g • fibre 1g • protein 6g • salt 0.1g

October 2017 BBC Good Food Middle East 27

Spiced fig, coffee
 & hazelnut cake

This sophisticated cake is gently spiced and full of treacly flavours from the dried figs and muscovado sugar. SERVES 16 PREP 45 mins plus cooling and chilling COOK 25 mins ❄ un-iced sponges only

For the sponge 4 dried figs, chopped into small pieces 75ml hot strong coffee or espresso
 100g blanched hazelnuts 
200g slightly salted butter, very soft, plus a little for the tin
 225g light muscovado sugar 200g plain flour
 2 tsp baking powder
 2 tsp vanilla extract
 2 tsp mixed spice
 50g natural yogurt
 4 large eggs
 For the icing 250g slightly salted butter, very soft 2 tsp vanilla extract or bean paste 400g icing sugar
 250g tub full-fat cream cheese
 6 tbsp fig jam or conserve To decorate 10-12 figs, halved or quartered
 200g caramel (Carnation or Bon Maman work well)

1 First, make the sponge. Put the figs in a bowl, pour over the coffee and leave to soak for 30 mins. Heat oven to 180C/160C fan/gas 4. Toast the hazelnuts
on a baking tray for 5-8 mins or until golden brown and aromatic. Tip 75g of the nuts into a food processor (set aside the rest for later) and leave to
cool for 10 mins. Meanwhile butter the base and sides of a 20 x 30cm rectangular cake tin and line with baking parchment.

28 BBC Good Food Middle East October 2017

2 Whizz the cooled nuts until finely chopped, then add the figs and any remaining coffee, and whizz again to a paste. Add the remaining sponge ingredients to the processor with a good pinch of salt. Blend until well combined, scraping down the sides once or twice and blending again. Scrape into your cake tin, level the surface and bake for 25 mins or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 mins, then flip onto a wire rack, peel off the parchment and leave to cool. 3 While the cake cools, make the icing.
Put the butter, vanilla and half the sugar in
a large bowl. Roughly mash together with a spatula, then blend with an electric whisk until smooth. Add the cream cheese and the remaining icing sugar, mash, then blend again until smooth. Split the icing into
two batches, one for layering and a crumb coat, and one for a final coat. You can chill the icing while the cake cools, but remove it from the fridge 15 mins before using to bring back
to room temperature. 4 Now assemble the cake. Transfer the cooled cake to a chopping board. Score the sponge at 10cm intervals along the length
of the cake, marking out three sections, 20 x 10cm each. Cut through, then stack the cakes on top of each other to check they are the same size. Trim any uneven edges, then unstack. 5 Put one sponge on a cake board or plate. Spread with a little icing and 3 tbsp fig jam, keeping the jam about 1cm from the edges. Top with another sponge, more icing and jam, then sandwich with the final sponge. Use a palette knife to cover the entire cake with the remaining first batch of icing (the crumb coat)

– don’t worry if it’s a little messy. Make sure you fill any gaps between the layers with icing. Once covered, chill for at least 30 mins to firm up the icing. Chill the remaining icing too, but bring it out of the fridge 10-15 mins before the cake so it is ready for spreading. 6 Remove the cake from the fridge and cover with the remaining icing. Use a palette knife to create smooth edges, or leave it fairly rough, if you like. Top the cake with the figs, pointy ends up. Put the caramel in a small piping bag, snip off the corner and drizzle over the top of the cake, encouraging it down the sides (or just drizzle it over with a spoon). Roughly chop the remaining toasted nuts and scatter over the top. Serve in slices with extra figs on the side, if you like. Will keep in the fridge for three days, but bring to room temperature before eating. PER SERVING 535 kcals • fat 32g • saturates 18g • carbs 54g • sugars 44g • fibre 2g • protein 5g • salt 0.6g


l This sponge should have a flat surface, so the layers sit neatly on top of each other. If your sponge has risen more in the centre, trim this off and use it in a trifle (will keep in the freezer for two months). l To hold the layers in place when you’re icing the assembled cake, push two-three wooden skewers in, cut
to the same length as the depth of the cake, into the sponge. The skewers will be hidden when the cake is iced, but will stop the layers from sliding as you cover the cake in the icing. Just remember to remove them as you cut the cake. l With its final coat of icing, use a small offset spatula to gently drag through the icing from bottom to top, all the way around the cake, for a nice texture and finish.

Home Cooking Weekend

October 2017 BBC Good Food Middle East 29

30 BBC Good Food Middle East October 2017

Home Cooking Weekend

Funfetti cake

Perfect for a party, this rainbowspeckled cake screams ‘celebrate’. If you use nonpareil sprinkles (the tiny, round ones), the colour tends to fade when combined with the cake batter, as do sprinkles using natural vegetable colourings so use rainbow sprinkles for a sharper effect. SERVES 20-25 PREP 30 mins COOK 25-30 mins MORE EFFORT

450g butter, softened, plus a little for the tins 300g golden caster sugar 1 tbsp vanilla paste 8 eggs, beaten
 450g self-raising flour 1 tsp baking powder
 4 tbsp full-fat milk
 200g rainbow sprinkles, plus extra to decorate (find them on

For the icing
 150g butter, softened
 450g icing sugar, sifted
 180g tub full-fat cream cheese 1 tbsp vanilla paste

1 Heat oven to 180C/160C fan/gas 4. Butter and line 4 x 20cm cake tins. If you don’t have four, make the sponges in batches. 2 In a large bowl, beat the butter, sugar and vanilla with an electric whisk (or in a stand mixer) until pale and fluffy. Add the eggs gradually, beating between each addition, until fully combined. Add 1-2 tbsp of the flour if the mixture looks like it’s curdling. 3 Sift in the remaining flour and baking powder with 1 tsp salt and fold into the batter. Pour in the milk and beat to loosen the mixture. Scatter over the sprinkles and ripple through the batter. Divide the mixture between each tin and bake for 25-30 mins or until golden and

the sponge springs back when you press it lightly. Swap the tins round in the oven after 15 mins to ensure the cakes cook evenly. Transfer to wire racks to cool completely. 4 Meanwhile, make the icing by beating the butter with half the icing sugar until combined and fluffy. Add the cream cheese
and the rest of the sugar, beat
until fully combined, then drizzle over the vanilla and beat again until incorporated. Attach
a large, round nozzle to a piping
bag and spoon in the icing. 5 When the cakes have cooled, put
 a blob of icing onto a cake board
 and sit one of the sponges on top. Pipe blobs of vanilla icing in a
circle covering the top of
the sponge, then top with the next sponge. Repeat with the other layers, then decorate by scattering some extra sprinkles on top. PER SERVING (25) 441 kcals • fat 24g • saturates 14g • carbs 52g • sugars 38g • fibre 1g • protein 4g • salt 1.0g

October 2017 BBC Good Food Middle East 31


é éé é No-bake freezer cake

32 BBC Good Food Middle East October 2017

Home Cooking Weekend

Blackberry & apple frozen yogurt cake

The ombré trend for graduated layers of colour is given a cool spin with this eye-catching dessert. Four layers of frozen yogurt (Bramley apple and three intensities of blackberry) are given a crunchy contrast by a slab of oaty biscuit, just like a cheesecake or crumble. It’s a delicious way to enjoy seasonal blackberries and apples. SERVES 12-16 PREP 40 mins plus freezing COOK 5 mins MORE EFFORT ❄ without topping and sauce

For the base 85g butter, plus extra for the tin 1 tbsp light muscovado sugar
 ½ tsp ground cinnamon
 200g Hobnob biscuits, crushed
 For the layers
 1 large (about 350g) Bramley apple, peeled and chopped to give 250g 2 tbsp lemon juice
 450g blackberries, plus a few to serve
 2 x 400g cans condensed milk 750g full-fat Greek yogurt 600ml double cream
 ½ tsp ground cinnamon
 4 tbsp light muscovado sugar
 1 tsp arrowroot powder mixed with 1 tsp water (optional)

1 Butter and line the base and sides of a deep 20cm round cake tin with baking parchment, leaving 2.5cm of parchment sticking up above the rim, like a collar. In a large pan, melt the butter with the sugar. Mix together the cinnamon and biscuit crumbs, then stir into the butter and mix until it looks like wet sand. Press the crumbs into the base of the tin in an even layer, then freeze. 2 Put the apple, lemon juice and 1 tbsp water into a large pan. Bring to a simmer, then cover and cook for 3 mins or until totally soft. Push the pulpy mix through a sieve into a large bowl. Leave to cool. Mash the blackberries with a fork, then sieve into another bowl – a rubber spatula is best for pressing every last bit of fruit from the seeds. 3 Stir together the condensed milk, 500g yogurt and 300ml cream until evenly mixed. Pour 450g of this onto the apple purée, add 1/4 tsp cinnamon, then whip with a balloon whisk until slightly thickened. Pour onto the biscuit layer, level, then freeze for 30 mins or until firm. Chill the remaining yogurt mixture in the fridge. 4 Whisk 3 tbsp of the blackberry purée into the rest of the yogurt mixture until pale purple. Pour one-third of this on top of the apple

layer, then freeze until firm. Repeat twice, adding enough fruit to the yogurt mixture to make each layer a slightly darker purple than the last. Freeze overnight or until totally solid. Can be made 1 month ahead, wrapped well in the freezer. 5 When you’re ready to serve, defrost
the remaining blackberry purée, if frozen. Bring the purée, 1 /4 tsp cinnamon and
1 tbsp of the sugar to a simmer. Stir in the arrowroot mix, if using, until shiny and slightly thickened (arrowroot does not freeze well,
so don’t freeze after this point), then cool.
 6 Take the cake from the freezer 10 mins before serving. Remove from the tin after 5 mins, peel away the paper and transfer to a plate. Whip the remaining 300ml cream, 250g yogurt and 3 tbsp sugar together until billowy but not stiff. Spoon on top of the cake in peaks and scatter with a few more berries. Add a drizzle
of the sauce just before serving, and pass the rest around in a jug.
 PER SERVING (16) 556 kcals • fat 37g • saturates 22g • carbs 46g • sugars 41g • fibre 2g • protein 9g • salt 0.5g

October 2017 BBC Good Food Middle East 33

Butterfly cupcakes

The flavoured syrup helps the cakes to stay soft, so you could make them a day ahead and decorate the next day, if you like. MAKES 24 PREP 2 hrs

300g golden caster sugar 4 eggs
 300g butter, melted and cooled 300g self-raising flour
 For the flavoured syrup 300g golden caster sugar
 1 tbsp dried lavender flowers (see tip, below) For the buttercream icing 400g butter, softened 550g icing sugar
 3 food colouring gels (we used purple, yellow and pink) For the butterfly wings 400g white chocolate
 3 food colouring gels (we used purple, yellow and pink) 2 chocolate biscuits, crushed (we used Oreos with the filling removed)

1 Heat oven to 180C/160C fan/gas 4 and line two 12-hole cupcake tins with paper muffin cases. Put all the cake ingredients in a large bowl and whisk with an electric whisk for 3-4 mins or until pale and light. Divide the mixture evenly among the cases and bake for 20 mins or until a skewer inserted into the centre of a cake comes out clean. Leave to cool on a wire rack. 2 While the cupcakes bake, make the syrup. Put the sugar, lavender and 300ml water in a medium pan over a low heat. Bring to the boil, cook for 2 mins, then turn off the heat and leave to infuse. When cold, strain through a sieve into a jug.
 3 To make the icing, put the butter, sugar and 100ml of the syrup
in a large bowl. Mix with a wooden spoon, then switch to an electric whisk and beat until smooth and fluffy. Divide the mixture between three bowls. Add a tiny dot of food colouring to each bowl to make different colours of buttercream – stir to mix, then transfer half of each colour into disposable piping bags.

34 BBC Good Food Middle East October 2017

4 Use a cocktail stick to poke
a few holes in the top of
the cupcakes, then drizzle each with 1 tsp of the syrup. Put 1 heaped tsp of icing onto each cake (making eight of each colour) and swirl it round with the back of the spoon to completely cover the top. Next, use the piping bags to pipe straight lines of the same colour about 2-3 cm long across the middle of each cake.
 5 To make the wings, melt the chocolate in a heatproof bowl over
a pan of simmering water. Divide into three smaller bowls and add the same gel colours as before. Cut 8cm squares of baking parchment and, using a pen, draw a pair of butterfly wings on each square so that the design shows through on the other side or, if you prefer, trace the design below. Turn the paper over and, using the line as a guide, paint on the melted chocolate. Sprinkle crushed biscuits on the edges to create patterns, then leave to set. Once set, gently push the wings into the icing alongside the straight lines at a slight angle. PER CUPCAKE 558 kcals • fat 30g • saturates 19g • carbs 67g • sugars 57g • fibre 1g • protein 4g • salt 0.7g


l The lavender flavour is very subtle, but you can use 1 tbsp rosewater or the zest of 2 lemons if you prefer. l Store any leftover syrup in the fridge in a sterilised bottle for up to one month. Try it in cocktails instead of sugar syrup, or drizzle over berries and serve with meringue and cream for a summer dessert.

Use this outline for the perfect butterfly shapes

Home Cooking Weekend

October 2017 BBC Good Food Middle East 35

36 BBC Good Food Middle East October 2017

Home Cooking Weekend

Gravity-defying sweetie cake

This party cake looks incredible, but with a bit of crafty know-how, it’s surprisingly easy to create this gravity-defying showstopper. SERVES 12 PREP 1 hr plus cooling and setting COOK 35 mins MORE EFFORT ❄ sponges only

2 x 114g packs milk chocolate fingers 8 tubes of Smarties, or other sweets For the chocolate sponges 150ml vegetable oil, plus extra for the tins 200g plain flour
 8 tbsp cocoa powder
 2 tsp baking powder
 1 tsp bicarbonate of soda
 280g light brown soft sugar 200ml buttermilk
 100ml strong coffee or espresso 2 tsp vanilla extract 2 large eggs For the chocolate fudge icing 100g milk chocolate, chopped into small pieces, plus 50g for decorating 200g slightly salted butter, softened 400g icing sugar, sieved 4 tbsp cocoa powder 2 tbsp milk
 You will need 1 bendy straw
 2 wooden skewers
 1 paper bag or sweet packet sticky tape

1 First, make the sponges. Heat oven to 180C/160C fan/gas 4.
Oil and line two 20cm cake tins with baking parchment – if your cake tin is quite shallow, line the sides to a depth of at least 5cm.
Put the flour, cocoa powder, baking powder, bicarb, sugar and 1/2 tsp
salt in a bowl and mix well. If there are
any lumps in the sugar, squeeze these through your fingers to break them up.
 2 Measure the buttermilk, coffee, oil and vanilla in a jug. Add the eggs and whisk until smooth. Pour the wet ingredients into the dry and whisk until well combined. Pour
 the cake mixture into the tins, and bake for 25-30 mins or until risen and a skewer inserted into the centre comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool.
 3 To make the chocolate fudge icing,
put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and then until melted. (Alternatively, melt in the microwave, stirring the chocolate every 20 secs so it doesn’t burn.) Remove the bowl from the heat and leave to cool a little. Meanwhile, put the butter and icing sugar in another large bowl and mash with a spatula to combine (this
will prevent you covering the work surface
in icing sugar), then whisk with a hand
mixer until smooth. Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth.
 4 Use roughly half the icing to sandwich the cakes together on a cake stand or board. Use a palette knife to cover the entire cake with the remaining icing (don’t worry about being too neat). Use the chocolate fingers to cover the sides of the cakes – do this straight after icing otherwise the icing will set after a while, and the chocolate fingers won’t stick.

5 Melt the remaining 50g chocolate in the microwave or in a small bowl suspended over a pan of gently simmering water. Leave to cool until the chocolate is a spreadable consistency. You can speed this up by putting it in the fridge – just stir it every 5 mins or so to prevent the chocolate from setting.
Push a skewer into the centre of the cake and slip the straw over the top (trim the skewer to length if necessary) – this will give it more stability. Push 1-2cm of the straw into the cake. Use a cutlery knife to spread a blob of chocolate onto a Smartie and, starting at the base, stick the Smarties to the straw. You will have to do this in stages to allow
the chocolate to set a little before adding another layer of Smarties. Work your way
up the straw until it’s completely covered. If the chocolate in your bowl becomes too firm, simply heat again until
it is at the correct consistency. Stop when you reach the bend in the straw. 6 Stick the remaining skewer into the top
of the straw so that it pokes out at an angle. Place the paper bag on top – you may have to use a little sticky tape to hold it in place. If any of the straw is exposed, cover it with more Smarties.
 7 Tip the remaining Smarties on top of the cake to cover the surface. Will keep in a cool place for two days.

Quickly cover the sides of the cake before the icing sets

Slowly build up the Smarties around the straw

PER SERVING 881 kcals • fat 45g • saturates 20g • carbs 106g • sugars 85g • fibre 4g • protein 9g • salt 1.5g

Allow each layer of Smarties to set before adding more


The recipe makes one 20cm cake, so if you need to feed more people, simply double, triple or quadruple the quantities and stack your sponges. The sponges can be made up to three days ahead and will stay moist if wrapped in cling film, or you can freeze them for up to two months.

Attach the bag

October 2017 BBC Good Food Middle East 37

Home Cooking Weekend

October 2017 BBC Good Food Middle East 39

Home Cooking Weekend

é é

é Malted chocolate drizzle
& honeycomb cake
 SERVES 25 PREP 2 hrs COOK 1 hr A CHALLENGE ❄ sponges only

For the malt sponges 200g unsalted butter, softened, plus extra for the tins 250g golden caster sugar 3 large eggs
 225g plain flour
 25g powdered malt drink 2 tsp baking powder 100g natural yogurt
 2 tsp vanilla extract
 For the chocolate sponges 175g unsalted butter, softened, plus extra for buttering 250g golden caster sugar 3 large eggs
 225g plain flour 25g cocoa powder
 2 tsp baking powder
 50g natural yogurt
 100g dark chocolate, melted and cooled a little For the honeycomb a little butter for the tray 200g golden caster sugar
 5 tbsp golden syrup
 2 tsp bicarbonate of soda 37g pack Maltesers For the icing 250g pack slightly salted butter, softened 750g icing sugar
 3 tbsp powdered malt drink
 1 tsp vanilla extract 280g tub full-fat cream cheese For the drizzle 100g dark chocolate, finely chopped 75ml double cream

1 First make the malt sponges. Heat oven to 180C/160C fan/gas 4. Butter and line
the bases of 2 x 20cm cake tins with baking parchment. Put the butter and sugar in a large bowl and whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Tip the flour, malt and baking powder into the bowl with 1/4 tsp salt and fold together, then add the yogurt and vanilla, and give everything a final stir. Divide the cake mixture between the two tins, level the tops and bake on the middle shelf for 25-30 mins or until a skewer pushed into the centre of the cakes comes out clean. Cool for 10 mins, then

40 BBC Good Food Middle East October 2017

remove from the tins, peel off the baking parchment and transfer to a wire rack to cool completely. Wash the tins. 2 Now make the chocolate sponges. Butter and line the base of the tins as before and boil the kettle. In the same bowl (don’t worry about washing it), cream the butter and sugar as before, adding the eggs, one at a time, and mixing until combined. Sift in the flour, cocoa and baking powder with 1/4 tsp salt. Fold the mixture together, then add the yogurt, melted chocolate and 100ml boiling water. Stir until combined, then divide between the tins. Bake for 25-30 mins, testing with a skewer as before. Cool in the tins for 10 mins, then turn out, remove the baking parchment and cool completely. The sponges can be made up to two days before being iced, cooled and wrapped tightly in cling film.
 3 Make the honeycomb. Butter a baking tray. Put the sugar and golden syrup in a large pan. Warm over a medium heat and leave to bubble to a liquid caramel, but don’t stir. When you’re happy with the colour (the darker it gets, the more intense the flavour will be), add the bicarb and quickly stir into the syrup. Before the bubbles die down, pour the foaming mixture onto the baking tray, then set aside for 30 mins to cool and firm up. 4 Make the icing. In your largest mixing bowl, beat the butter with half the icing sugar, the malt and vanilla until smooth. Add the remaining icing sugar and the cream cheese, and beat again until well combined – don’t overmix or the icing may become runny.
 5 You’re now ready to assemble. Put one of the sponges on a cake stand or cake board, sticking it down with a small blob of icing. Use a quarter of the icing to stack the cakes, alternating between the malt and chocolate sponges. Place the final sponge on top, flat-side up. When assembled, use a palette knife to cover the cake with a thin layer of the icing, filling any gaps between sponges, but don’t worry about completely covering the sponges at this stage. This is called a crumb coat and ensures that your final layer is crumb-free. Chill the cake for 30 mins to firm up the icing.

6 Once the icing is chilled, use the remaining icing to completely cover the cake. This is easiest if you pile the icing on top of the cake, then use a palette knife to ease it over the edge and down the sides. You can make it as smooth or as rough as you like. Chill for another 30 mins.
 7 Meanwhile, make the drizzle. Put the
dark chocolate in a bowl and heat the cream in a small pan until just steaming. Pour the cream over the chocolate and leave to melt for 5-10 mins. Stir to make a glossy ganache, then set aside to firm up a little – you want the ganache to be pourable but not too runny, to make drizzles down the side of the cake.
 8 When the ganache is the correct consistency, remove the cake from the fridge and spoon the ganache over the top edge of the cake, encouraging it to drizzle down the side with your spoon – start at
the back of the cake to get the hang of it. Fill in the middle of the top of
the cake with chocolate too.
 9 Break the honeycomb into long shards
and stack them on top of the cake. Finish with whole and halved Maltesers, adding
a few around the base, along with some honeycomb crumbs. The cake is best served within 2-3 hrs of assembling, but will still taste delicious for up to three days. Store leftovers in the fridge and allow to come back to room temperature before serving. 10 Time to cut the cake! First remove the honeycomb pieces from the top. To serve up to
25 people, slice the cake into 12-13 slices (any more and the pieces will be too thin and collapse). Then cut each piece horizontally across the middle and serve with the honeycomb. PER SERVING 676 kcals • fat 35g • saturates 21g • carbs 82g • sugars 66g • fibre 2g • protein 6g • salt 1.1g


• Bake the sponges an evening or two before – cooled and wrapped in cling film, they will last for up to two days, or freeze well for up to a month. The icing and honeycomb can also be made ahead. Chill the icing and take it out an hour or so before using, then beat to bring it back to life. The honeycomb can be stored in an airtight container for up to a week. • Assemble the cake at the very last minute – after a few hours in contact with the chocolate ganache, the honeycomb on top will start to ‘weep’ sugar and you may get a few trickles of sugary syrup running down the sides.

Crumb-coat the cake

Cover the cake in icing

Spoon over the chocolate ganache


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Home Cooking Advice

6 bake mistakes Avoid common baking pitfalls by following these simple guidelines

Even the most seasoned bakers sometimes slip up. While strategic application of icing or whipped cream, or a heavy shower of icing sugar can hide many a cake disaster, we thought you’d like to know why things go wrong so you don’t make the same mistake twice.


My cake is misshapen or has cracked

Why it happens: If your cake has overflowed, you’ve either used too small a tin or added too much raising agent to the mixture. If the cake has peaked and cracked on top, then it was baked at too high a temperature, causing the edges of the cake to cook too quickly, which creates a seal that splits when the rest of the cake expands. If the cake is lopsided, your oven shelf may be uneven. What to do: Always double-check that your tin is the size recommended in the recipe – if you’re not sure, measure it. Be extra careful in adding the right amount of raising agent. Use an oven thermometer to check the temperature, as oven dials can be imprecise. Make sure your oven shelf is level – if it is, and the cake is still lopsided, you may need to rotate the tin towards the end of the cooking time, as the heat may not be circulating fully.

5 My cake has sunk in the middle

Why it happens: There are four main causes: the oven was opened before the cake set; the cake didn’t go in the oven right away; too much raising agent was added; or the raising agent is old. What to do: Don’t open the oven until at least three-quarters of the cooking time is up. Bake the batter as soon as it’s mixed, which is when raising agents work best. Adding too much raising agent creates too much air, which causes the structure to collapse and sink. To check if your raising agent is still good, add some to a glass of hot water – if it doesn’t fizz, it’s time to buy some more.

42 BBC Good Food Middle East October 2017


My cake has a gooey centre

Why it happens: The cake hasn’t been cooked for long enough. What to do: Check the cake before taking it out of the oven – the cake should have the same degree of springiness in the middle as it does around the edges, and a skewer should come out clean. The cake should also have started to pull away from the tin’s edges.


My cake is very dense

Why it happens: This could be because enough air wasn’t beaten in, the eggs were added too quickly and curdled, or not enough raising agent was added. What to do: If your recipe tells you to beat the butter and sugar first, then it’s worth doing this well – the lighter your butter mixture, the better you can beat in the eggs and fold in the flour. If you add the eggs too quickly, the mixture is likely to separate or split, which is why some recipes tell you to alternate spoonfuls of flour between each batch of egg. If your cake is flat as a pancake, check your raising agent as per rule 5, or buy a new batch of flour if it’s selfraising.


My cake is stuck in the tin

Why it happens: You haven’t prepped the tin properly. What to do: Make sure your tin is well lined if it needs to be. Use baking parchment on the base and around the sides – stick it in place with some butter. Recipes usually tell you to flour greased tins either to stop the cake from absorbing the fat or to stop a caramelised edge forming and welding the cake to the tin. In some cases, a tin shouldn’t be lined or buttered. For example, in an angel cake, the whisked egg whites need to grip the sides of the tin to rise.

My cake is flat and has large air bubbles on top

Why it happens: This could be because the cake didn’t go into the oven as soon as the mixture was ready, or because the oven wasn’t hot enough. What to do: Pre-heat the oven properly, and make sure the oven shelf is in the right place. Put your cake batter into the cake tin, and then into the oven as soon as you've made it, unless instructed otherwise.


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What happens before you purchase your fresh chicken at the store? Yelena Kuscu, brand manager at Alafya Fresh Chicken takes us behind the scenes to find out more. Have you ever wondered how fresh chicken is delivered to a supermarket? How old the chicken is you are consuming? What the chicken was eating before it reached your plate? Is it safe to eat? How much time passed in between the slaughtering and packing of your chicken? Yelena Kuscu, brand manager at Alafya Fresh Chicken, takes us behind the scenes at Alafya Fresh Chicken and its facilities in the Al Ain suburbs, Gulf International Poultry Farm – to explain what happens before it reaches you at the supermarket. Every chicken starts from the egg. Alafya Chicken eggs starts its life in Europe. Twice a week eggs gets delivered to the farm hatchery to grow, where modern incubator equipment is amazing. It allows thousands of eggs to be kept in complete climate control, so it mirrors the conditions of an egg being with its mum. In the incubator eggs spend approximately 21 days before they actually hatch into to pretty, small chicks. Once they hatch they get moved to the farm premises where they grow to get to the proper weight and size. Alafya Farm Houses are equipped with premium German feeding, drinking and climate control systems to supply the best comfort conditions to the chicken. It’s very important and needful to say that Alafya Chicken operates a cage-free farming system, meaning that the chickens move around inside the house freely, developing normally and enjoying life as a usual homegrown chicken. This is unlike many other places in the world, which operate

a cage system, where chickens are raised sitting in a cage all its life, being fed on unhealthy, excess fat. Rearing chickens this way sometimes lead to problems in humans, who consume chicken that is raised unhealthily. Alafya Chicken is fed with only natural feed, no hormones, no GMO, no antibiotics, and is pure halal. Chicken spend around 30-35 days in the Farm House to reach optimal weight. Once the chicken meets a healthy, grown age, its caught and brought to the processing plant. Here the process is fast. All chickens are hand slaughtered according to Islamic Sharia Law. The Alafya processing plant is a fully automotive conveyer line from Denmark, where chicken receives all required postslaughter treatment. All in all, the whole process for Alafya Chicken takes no more than 10 hours from slaughter to the shelf, before it is packed and delivered to outlets. Being a local company Alafya Fresh Chicken is carrying high international standards of processing and farming. It uses European equipment to deliver the best quality of chicken. It supports environmental friendly packaging methods in using recycling plastic trays packaging. It’s safe to say that once you try it, it’ll always be served at your table.

WHERE TO FIND ALAFYA FRESH CHICKEN Alafya Fresh Chicken can be purchased in all main outlet chains across UAE, such as Carrefour, Lulu, Union Coop, Sharjah Coop, Abu Dhabi Coop, Al Ain Coop and others.

Tom’s autumn kitchen Be inspired by fresh, new-season produce with these exclusive recipes from the BBC chef recipes TOM KERRIDGE photographs PETER CASSIDY

Good Food’s contributing editor Tom Kerridge is chef-owner of The Hand & Flowers and The Coach pub – both in Marlow, Buckinghamshire. Each month he creates exclusive new seasonal recipes for us. @ChefTomKerridge

44 BBC Good Food Middle East October 2017

Home Cooking Everyday

Lavender poached pear with Poire Williams pudding, p49 October 2017 BBC Good Food Middle East 45

Home Cooking Everyday Pumpkin & bacon soup

Check your local farmers’ market for Crown Prince pumpkins – they have a silvery, blue-green skin and sweet, firm flesh. Butternut or onion squash are a good alternative. SERVES 4 PREP 10 mins COOK 1 hr 10 mins EASY ❄ without garnishes P

1 tbsp vegetable oil 50g butter 1 onion, finely chopped 150g maple-cured bacon, cut into small pieces 1 /2 Crown Prince pumpkin or onion squash, peeled, deseeded and cut into medium chunks (you need about 500g pumpkin flesh) 1 litre chicken stock 100ml double cream 3 tbsp pumpkin seeds, toasted maple syrup, for drizzling

1 In a large, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat. Then increase the heat to medium, add the pumpkin and stock and season. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Pour in the cream, bring to the boil again and remove from the heat. Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner). Strain through a fine sieve, check the seasoning and set aside. 2 Melt the remaining butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup. GOOD TO KNOW 2 of 5-a-day PER SERVING 557 kcals • fat 43g • saturates 20g • carbs 19g • sugars 12g • fibre 5g • protein 21g • salt 2.2g

46 BBC Good Food Middle East October 2017

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Chive gnocchi with smoked cream sauce & leeks

It’s important to use a good, dry potato – like Maris Piper – so that the gnocchi doesn’t absorb too much flour and stays fluffy. SERVES 6 PREP 45 mins COOK 2 hrs A CHALLENGE V

For the gnocchi 1.2kg large Maris Piper potatoes 125g ‘00’ pasta flour, plus extra for dusting 90g parmesan (or vegetarian alternative), finely grated, plus extra to serve small pack chives, snipped good grating nutmeg 1 large egg and 2 large egg yolks 3 tbsp rapeseed oil 50g butter, diced For the charred leeks 4 leeks, trimmed and sliced into rounds 1 tbsp rapeseed oil For the sauce 300ml pot double cream 75g butter, cut into cubes pinch cayenne pepper, plus extra to serve pinch of smoked sea salt, plus extra to serve juice 1 lemon

1 Heat oven to 200C/180C fan/gas 6. Put the potatoes on a baking tray and bake for 1 hr 15 mins. Leave to cool slightly, then halve and scrape out the middles with a spoon. Mash the potato with a ricer (or a vegetable masher, then push through a sieve into a large bowl). Mix in the flour, parmesan, most of the chives (keep a few to garnish), nutmeg, egg and egg yolks and some seasoning, then knead briefly on a lightly floured surface until you get a smooth dough. 2 Divide the dough into four pieces, then use your hands to roll one piece into a long, even sausage shape. Cut into 17 equal pieces, then lightly push and roll each piece with a fork – this will shape the gnocchi and give it the traditional indentations. Divide the finished gnocchi between two trays lined with baking parchement, then repeat with the rest of the dough. Cover with cling film and chill in the fridge until needed. 3 Put the sliced leeks in a large, non-stick frying pan with the oil, turn the heat to high and fry for 8 mins, 48 BBC Good Food Middle East October 2017

shaking the pan occasionally until the leeks are just cooked, with a charred edge, then turn off the heat. 4 For the sauce, pour the cream into a large saucepan and simmer over a medium heat for 12 mins until reduced by half. Meanwhile, bring a large pan of salted water to the boil. Cook the gnocchi in batches in the water until they float (this will take only a few mins, so keep your eye on them). Transfer to lightly oiled trays using a slotted spoon and leave to steam-dry. 5 Slowly whisk the butter into the cream, waiting until one cube has melted and combined before adding the next. Once all the butter has been incorporated, add the cayenne pepper, smoked salt and lemon juice, adjusting to taste. Set aside to keep warm. 6 To finish the gnocchi, heat a large frying pan over a medium-high heat. Add 1 tbsp oil and a third of the butter, then fry the gnocchi in three batches, adding more oil and butter between each batch, until they have a golden brown crispy exterior. Put the gnocchi in serving bowls with the charred leeks, spoon the sauce over the top and finish with the reserved chives, some grated Parmesan and a pinch of smoked salt and cayenne pepper, if you like. GOOD TO KNOW calcium • folate • fibre • 1 of 5-a-day PER SERVING 828 kcals • fat 59g • saturates 32g • carbs 54g • sugars 5g • fibre 7g • protein 16g • salt 0.8g

Home Cooking Everyday

Lavender poached pear with Poire Williams pudding

I love desserts where you can do all the hard work in advance. For this one, you make the dough a day ahead and prove it in the fridge. You can also poach the pears the day before. SERVES 8 PREP 1 hr 25 mins plus overnight rising and soaking COOK 45 mins A CHALLENGE

For the poaching liquor 200g white caster sugar juice 2 lemons 1 thyme sprig 1 tsp dried lavender 2 tbsp honey 4 large, ripe pears, peeled, halved lengthways and core removed with a melon baller For the sponge puddings 7g sachet fast-action dried yeast 10g honey 1 vanilla pod, halved lengthways and seeds scraped out 160g plain flour, plus extra for dusting 4 large eggs, lightly beaten 70g unsalted butter, softened and chopped, plus extra for greasing 100ml Poire Williams liqueur or sweet sherry vanilla Chantilly cream, to serve (to make your own, use the recipe overleaf but omit the calvados) fresh lavender, to serve (optional)

1 Make the dough for the sponge the day before. Put the yeast, honey, vanilla seeds, flour and a pinch of salt in a stand mixer with a whisk attachment (use an electric hand whisk and large bowl if you don’t have a stand mixer) and whisk for 30 secs to combine. On a medium speed, slowly add the eggs, then increase the speed and gradually beat in the butter, waiting for one bit to be fully incorporated before adding more. The texture of the finished dough will be very wet, similar to brioche. Cover the bowl with cling film and prove overnight in the fridge – this will make the dough easier to handle. 2 The pears can also be poached the day before. Mix the sugar with the lemon juice and 500ml water in a medium saucepan and bring to the boil. Add the thyme, lavender, honey and pears, then lower the heat and poach gently for 10 mins (firm pears may take longer). Remove the pears from the heat and leave to cool in the syrup, then refrigerate until needed. 3 The next day, divide the dough into eight balls. Put each one into a buttered dariole mould, cover with buttered cling film and prove in a warm place for 1-1 1/2 hrs until the dough has doubled in size. About 20 mins before the dough has finished proving, heat oven to 180C/160C fan/gas 4. Bake the dough for 12 mins until golden and risen. Remove the puddings from the oven and cool for 5 mins, then remove from the moulds and transfer to a wire rack to cool completely. 4 To assemble the pudding, drain the poaching liquor into a saucepan, bring to the boil, then reduce the liquid by half. Put the sponges in a deep-sided dish, then pour over the hot syrup. Cover with cling film and leave for 30 mins, turning the puddings over halfway through. Pour the Poire Williams over the sponges, re-cover and leave for a further 30 mins.Serve one pudding per person with the poached pears, a dollop of Chantilly cream, a drizzle of the poaching syrup and some fresh lavender, if you like. PER SERVING 372 kcals • fat 10g • saturates 5g • carbs 59g • sugars 44g • fibre 4g • protein 6g • salt 0.1g

October 2017 BBC Good Food Middle East 49

Home Cooking Everyday

Whole baked celeriac with walnuts & blue cheese Full of flavour and texture, this makes a great side for a roast.

SERVES 8 PREP 15 mins COOK 1 hr 30 mins MORE EFFORT V

1 large celeriac (about 800g-1kg) 60g walnuts, toasted and chopped 1 tsp thyme leaves 100g blue cheese, crumbled 50g butter, chopped 100ml honey

1 Peel the celeriac, keeping it as round as possible. Make a slight indent using a 6-7cm biscuit cutter in the top of the celeriac or score using a knife. Use the indent as a guide to hollow out the middle with a melon baller or apple corer until you’re halfway down. 2 Heat oven to 180C/160C fan/gas 4. In a bowl, toss the walnuts, thyme and blue cheese together, then pack into the cavity – don’t worry if the filling sticks out of the top. Next, lay out a sheet of tin foil large enough to cover the celeriac. Put the celeriac in the

middle, dot the butter on top and around it, then drizzle with honey and sprinkle with salt. Wrap the celeriac in the foil, making sure there are no gaps, and roast for 1 hr 15 mins or until soft. Once cooked, open the foil and roast for a further 15 mins until golden. Serve the celeriac on a chopping board and reserve the juices in a dish to spoon over. GOOD TO KNOW 1 of 5-a-day • gluten free PER SERVING 221 kcals • fat 15g • saturates 7g • carbs 12g • sugars 11g • fibre 6g • protein 6g • salt 0.6g

October 2017 BBC Good Food Middle East 51

Home Cooking Everyday Almond & apple tart SERVES 8 PREP 1 hr plus at least 1 hr 20 mins chilling COOK 1 hr 15 mins MORE EFFORT

4 Royal Gala apples 100g icing sugar For the sweet pastry 165g butter, softened 80g caster sugar 265g plain flour, plus extra for dusting 1 egg yolk, lightly beaten For the frangipane 100g butter 100g icing sugar, sieved 2 large eggs 100g ground almonds 50ml calvados For the calvados Chantilly cream 250ml double cream 50g icing sugar 50ml calvados 1 /2 vanilla pod, halved lengthways and seeds scraped out

52 BBC Good Food Middle East October 2017

1 First, make the pastry. Using a free-standing mixer fitted with a beater attachment (or an electric hand whisk and large bowl), mix the butter and sugar until smooth and pale. Reduce the speed, slowly add the flour, then just before it’s fully combined, add the egg yolk and mix briefly until smooth (if the pastry is dry add 1 tsp cold water). Remove the pastry from the bowl, wrap in cling film and chill in the fridge overnight, or for at least 1 hr. 2 For the frangipane, cream the butter and icing sugar in a freestanding mixer or with an electric hand whisk until light and fluffy. Mix in the eggs one at a time, then fold in the almonds and calvados and beat for 3 mins more. Chill until needed. 3 Heat oven to 170C/150C fan/gas 3. Roll out the pastry on a well-floured surface to the thickness of a £1 coin. Gently press the pastry into either a 23cm tart ring on a baking sheet or a 23cm fluted tart tin (the pastry may crack – patch up any holes with

leftover pastry). Trim the edges neatly, then chill in the fridge for 20 mins. 4 Stand the tart tin (if using) on a baking sheet, then spoon in the frangipane and smooth with the back of the spoon, leaving a 0.5cm gap at the top. Peel and core the apples, then cut into 4mm slices using a mandolin or knife across the width of the apple so there’s a hole in the middle of each slice. Arrange the apples on top of the frangipane. Sieve a good layer of icing sugar on top, then bake for 1 hr-1 hr 15 mins or until the apples are caramelised and the frangipane is cooked (use a skewer to check). Leave to cool for 30 mins before serving. 5 Next make the Chantilly. Whip the double cream and icing sugar to soft peaks, then add the calvados and vanilla seeds, and whisk again until the mixture holds its shape. Chill in the fridge until you are ready to serve with the tart. PER SERVING 846 kcals • fat 53g • saturates 29g • carbs 74g • sugars 48g • fibre 2g • protein 9g • salt 0.7g

2004 WAS A GOOD YEAR BRITNEY SPEARS GOT MARRIED, NASA’S ROVER LANDED ON MARS, AND TALABAT WAS BORN* *But that’s not all, since then we’ve been growing and serving you the best ordering experience and we’re not stopping there.


Home Cooking Everyday Spiced pear chutney MAKES 1 litre PREP 15 mins COOK 40 mins MORE EFFORT V

Put 200g demerara sugar, 200ml cider vinegar, 100ml perry (pear cider), 1 star anise, 1 tsp ground cumin, 2 chopped red onions and 1 tsp grated ginger in a large saucepan and bring to the boil.

Peel 10 firm pears and chop into bite-sized pieces. Add the pears and 2 halved red chillies (deseeded if you prefer) to the boiling liquid and simmer for 40 mins until the liquid is syrupy and the pears are just cooked. Stir in 50g sultanas, remove from the heat and leave to cool, then spoon into sterilised jars. GOOD TO KNOW low fat • gluten free PER TBSP 25 kcals • fat none • saturates none • carbs 5g • sugars 5g • fibre 1g • protein none • salt none

Celeriac remoulade

Creamed leeks with bacon & thyme

Peel and trim 1 celeriac and cut into quarters. Slice the quarters very thinly (on a mandolin if you have one), then cut the slices into matchsticks. Sprinkle with 1 tbsp celery salt, toss together and leave for 20 mins. Wash off the salt, then put the celeriac in a clean tea towel and twist to squeeze out any excess moisture. Tip into a bowl and stir in 100g mayonnaise, 1 tsp snipped chives, juice 1 lemon and 2 tsp wholegrain mustard. Season with black pepper and celery salt, then serve.

SERVES 4 (as a side) PREP 5 mins COOK 25 mins EASY P

GOOD TO KNOW fibre • 1 of 5-a-day PER SERVING (6) 155 kcals • fat 13g • saturates 1g • carbs 3g • sugars 3g • fibre 7g • protein 2g • salt 1.3g

Heat 1/2 tbsp vegetable oil in a frying pan over a medium-high heat. Cut 6 streaky bacon rashers into strips and fry for 5 mins, then turn down the heat, add 75ml white wine and simmer to a glaze. Add 150ml double cream and reduce by half. Add 4 thinly sliced leeks and simmer for 10 mins, then stir in 1/2 tsp thyme leaves and 40g diced strong cheddar and season. GOOD TO KNOW 1 of 5-a-day• gluten free PER SERVING 381 kcals • fat 33g • saturates 17g • carbs 6g • sugars 4g • fibre 5g • protein 10g • salt 1.2g

54 BBC Good Food Middle East October 2017

Food styling LISA HARRISON | Styling LUIS PERAL

SERVES 4-6 (as a side) PREP 15 mins NO COOK V



路 Very rich in antioxidants

Excellent source of vitamins & minerals

路 Natural sweetener of

relatively low glycaemic index

路 Proven action against metabolic diseases


recipe for two


Quick and tasty recipes, perfect for busy weeknights recipes MIRIAM NICE and LULU GRIMES photographs STUART OVENDEN

56 BBC Good Food Middle East October 2017

Quick sushi bowl SERVES 2 PREP 15 mins COOK 10 mins plus standing EASY

150g sushi rice pinch sugar 1 tbsp rice vinegar 2 cooked salmon fillets (we used teriyaki marinated)

1 large carrot, cut into ribbons 4 tbsp pickled red cabbage handful radishes, sliced thumb-sized piece ginger, finely sliced ¼ cucumber, halved longways and sliced 1 tbsp soy sauce 1 tsp sesame seeds (optional)

1 Cook the sushi rice following pack instructions. When cooked, sprinkle over the sugar and vinegar, cover and set aside for 5 mins. 2 Divide the rice between two bowls and arrange the other ingredients on top, then drizzle with the soy sauce and sesame seeds, if using. GOOD TO KNOW low cal • omega-3 • 2 of 5-a-day PER SERVING 498 kcals • fat 11g • saturates 2g • carbs 70g • sugars 13g • fibre 4g • protein 27g • salt 2.3g

Home Cooking Everyday

Green masala eggs SERVES 4 PREP 10 mins COOK 30 mins EASY V

6 eggs 350g brown basmati rice 2 tbsp rapeseed oil 1 onion, finely sliced 2cm piece ginger, grated 1 tsp turmeric 1 tsp chilli powder 1 tsp ground coriander 400ml can coconut milk 2 green chillies, finely sliced 1 tsp mango chutney small pack coriander

1 Lower the eggs into a pan of boiling water and cook for 6 mins, then lift them out and cool under cold running water. Cook the rice following pack instructions. 2 Heat a little of the oil in a deep frying pan and cook the onions until soft. Add the ginger and cook for 1 min, then stir in the turmeric, chilli powder and coriander and cook for 1-2 mins or until fragrant. Add the coconut milk, most of the chillies and the mango chutney, bring to a simmer and cook for 5 mins. 3 Meanwhile, heat the rest of the oil in a frying pan or wok. Peel the eggs and stir them around in the hot oil until they brown and start to bubble and crisp all over. Lift them carefully out of the pan and halve them. 4 Roughly chop the coriander and stir most of it into the masala with some salt. Add the eggs, scatter the rest of the chilli and coriander over the top and serve with the rice.


PER SERVING 673 kcals • fat 34g • saturates 18g • carbs 68g • sugars 5g • fibre 5g • protein 22g • salt 0.5g

October 2017 BBC Good Food Middle East 57

Home Cooking Everyday

Okra with tomato sauce & couscous


SERVES 4 PREP 15 mins COOK 55 mins EASY V

2 tbsp olive oil, plus extra to serve 2 red onions, finely chopped 250g okra, each sliced into 4 pieces

2 garlic cloves, crushed 1 tsp ground allspice 500g passata 300g couscous 1 lemon, juiced 200g feta or natural yogurt small pack parsley, chopped

1 Heat the oil in a large saucepan, add the onion and cook over a medium-high heat for 10 mins, adding a splash of water if the onions stick. Add the okra, garlic and allspice, toss to coat the okra in spices, then add the passata. Pour in 100ml of water, cover and simmer for 40 mins or until the okra is tender. 2 Pour 350ml boiling water over the couscous, cover and leave to stand for 10 mins, then season and stir with a fork to break up any clumps. 3 Stir the lemon juice into the okra, then serve on top of the couscous with feta and parsley scattered over, or yogurt spooned on top. GOOD TO KNOW calcium • folate • fibre • vit c • 2 of 5-a-day PER SERVING 550 kcals • fat 18g • saturates 8g • carbs 70g • sugars 13g • fibre 9g • protein 22g • salt 1.0g

Tofu with chilli & greens SERVES 2 PREP 15 mins COOK 10 mins EASY V

1 large or 2 small heads (about 300g) of pak choy or gai lan, roughly chopped 300g block of silken tofu 1 tbsp Chinese rice wine 1 tbsp soy sauce, plus extra to serve

pinch soft brown sugar 1 tbsp oil 2 spring onions, julienned or finely sliced 2cm piece of ginger, julienned or finely sliced large pinch chilli flakes sesame oil cooked wholegrain rice, to serve

1 Put the greens in the base of a shallow bowl that will fit into a large steamer. (Alternatively, use a lidded wok: fill the base of the wok with water and put a heatproof trivet on the bottom to stand the bowl on so it’s above the water line). Place the tofu on top of the greens and thickly slice. Mix the rice wine, soy sauce and sugar with 2 tbsp water and pour over the tofu. Cover and steam for 5 mins or until the tofu is hot. 2 Heat the oil in a small pan, add the spring onion and ginger, sizzle for a min, then add the chilli flakes and a splash of sesame oil. When hot, pour carefully over the tofu. Serve with rice. GOOD TO KNOW vegan • folate • 1 of 5-a-day • good for you PER SERVING 194 kcals • fat 11g • saturates 1g • carbs 9g • sugars 6g • fibre 4g • protein 10g • salt 1.0g

58 BBC Good Food Middle East October 2017


Home Cooking Everyday

Jerk chicken & pineapple traybake SERVES 4 PREP 20 mins COOK 1 hr EASY

1 Heat oven to 180C/160C fan/gas 4. Cut the thighs in half lengthways down one side of the bone. Put them in a large roasting tin. Mix the jerk paste with the lime zest and juice and pour over the chicken. Tuck the pineapple pieces, sweet potatoes and peppers in and around the chicken. Season, cover with foil and roast for 30 mins. 2 Increase the oven temperature to 220C/200C fan/gas 7, remove the foil, baste the chicken and stir the veg in the cooking juices. Return to the oven for 20-25 mins. 3 Meanwhile, cook the rice 60 BBC Good Food Middle East October 2017

family favourite

according to pack instructions, then stir in the beans, coconut oil, thyme leaves and seasoning. Cook for 2-3 mins to warm the beans through and melt the coconut oil. Serve 3 pieces of chicken per person with the vegetables, and the lettuce and rice on the side. GOOD TO KNOW folate • fibre • 2 of 5-a-day PER SERVING 617 kcals • fat 18g • saturates 4g • carbs 77g • sugars 18g • fibre 9g • protein 32g • salt 4.0g


6 chicken thighs, skin on and bone in 90g jerk paste 3 limes, 1 zested and juiced, 2 cut into wedges, to serve 1 pineapple, peeled, cored and chopped into chunks 2 sweet potatoes, peeled and chopped into chunks 1 red pepper, sliced 300g wholegrain rice 400g can black beans 1 tbsp coconut oil few thyme sprigs, leaves picked 3 Little Gem lettuces, sliced








Home Cooking Everyday

Charred broccoli & cheat’s romesco toast storecupboard supper

SERVES 4 PREP 15 mins COOK 45 mins EASY V

2 heads of broccoli, broken into florets and stalks chopped 4 tbsp olive oil For the romesco toast 50g whole blanched almonds 100g cooked red peppers from a jar, drained 5 thick slices sourdough bread 1 /2 tbsp olive oil 1 tsp sherry vinegar 1 red chilli, deseeded ¼ tsp smoked paprika 1 garlic clove, crushed

1 Heat oven to 200C/180C fan/ gas 6. Put the broccoli in a large roasting tin, drizzle with the oil and season well. Roast for 35-40 mins or until tender and starting to char at the edges.

Prawn & beansprout omelette baguette SERVES 2 PREP 15 mins COOK 5 mins EASY

4 eggs 1 tsp fish sauce 1 tbsp oil 2 spring onions, finely sliced 12 large cooked, peeled prawns handful beansprouts, blanched 1 small red chilli, finely sliced small pack coriander, leaves picked 2 carrots, cut into ribbons with a vegetable peeler 1 baguette, cut in half and each half split down the middle (or 2 small baguettes) For the chilli & lime dressing 1 lime, juiced 1 garlic clove, crushed 2 tsp fish sauce 2 tsp soft brown sugar

1 Whisk the eggs with the fish sauce and a splash of water. Mix all the ingredients for the dressing in a bowl.

62 BBC Good Food Middle East October 2017

2 Heat the oil in a frying pan, add the spring onions and fry briefly, then add the prawns and toss together. Scrape them to one side of the pan and pour in the egg mixture, then shake the pan so it runs into all the gaps. Fry until the base starts to brown, then scatter over the beansprouts, chilli and most of the coriander. Spoon over the dressing. Flip the thin side of the omelette over the side with all the filling and slide it onto a plate, then cut into quarters and divide between the baguette pieces. Finally, add the carrot and the remaining coriander leaves. GOOD TO KNOW folate • fibre • 2 of 5-a-day PER SERVING 617 kcals • fat 18g • saturates 4g • carbs 77g • sugars 18g • fibre 9g • protein 32g • salt 4.0g

2 Meanwhile, toast the almonds in a dry pan until golden. Put the almonds, peppers, 1 piece of the bread, roughly torn (about 20g – an end piece is ideal), 1/ 2 tbsp olive oil, the vinegar, chilli, paprika, garlic and some seasoning in a food processor (or use a stick blender). Blend until smooth, then transfer to a bowl and chill in the fridge until needed. 3 Toast the remaining pieces of bread, spread with the romesco and pile the roasted broccoli on top. GOOD TO KNOW folate • fibre • vit c • iron • 1 of 5-a-day PER SERVING 409 kcals • fat 21g • saturates 3g • carbs 31g • sugars 6g • fibre 10g • protein 18g • salt 1.0g

weeknight treat




Halloween is on October 31

Just in time for Halloween, everything you need for a spectacular gothic murder mystery dinner!

recipes MIRIAM NICE photographs TOM REGESTER online murder mystery game BEN MOOR

Blood beetroot cocktails, p69

64 BBC Good Food Middle East October 2017

Home Cooking Weekend

Burnt leeks on toast with romesco, p66

October 2017 BBC Good Food Middle East 65

Home Cooking Weekend

alloween has come a long way from children knocking on doors for sweets. Now everyone is getting in on the act with fantastical themed events – which is why we’ve created this grown up-menu for you to enjoy at home with a murder mystery game. Full of seasonal flavours, much of the food can be prepared ahead, leaving you free to light the candles and set the scene. Inspired by classic murder mystery plots, the crumpled singed leeks on the flame-bright Catalonian style sauce are like that crucial piece of evidence that singes in the embers, just leaving a few clues for our intrepid sleuth to discover. And naturally there’s a killer chocolate dessert.

Ben Moor is an actor and writer. He has written for The Guardian and The Idler. His broadcast work includes Elastic Planet and Undone for BBC Radio, and TV appearances in The IT Crowd and Doctor Thorne. @benmoor

66 BBC Good Food Middle East October 2017

Burnt leeks on toast with romesco

Blanching the leeks first makes them sweeter. Burning them under the grill provides the perfect balancing bitterness. SERVES 6 PREP 20 mins COOK 25 mins EASY V

50g whole blanched almonds 100g cooked red peppers from a jar, drained 1 large ciabatta loaf, sliced ½ tbsp olive oil, plus 2 tsp 1 tsp sherry vinegar 1 red chilli, deseeded ¼ tsp smoked paprika 1 garlic clove, crushed 3 leeks, each cut into 4 pieces

1 Toast the almonds in a dry pan until golden. Put the almonds, peppers, 1 small ciabatta slice (about 10g – an end piece is ideal), 1/2 tbsp olive

oil, the vinegar, chilli, paprika, garlic and some seasoning in a food processor (or use a stick blender). Blend until smooth, then transfer to a bowl and chill in the fridge until needed. Can be done a day in advance. 2 Put the leeks in a saucepan and cover with water. Bring to the boil and cook for 5 mins. Drain on kitchen paper until needed. 3 When you’re ready to serve, heat grill to high. Put the cooked leeks on a baking tray, season and drizzle with 2 tsp olive oil. Grill the leeks until starting to blacken, about 8-10 mins, turning once during cooking. 4 Toast the remaining ciabatta slices and spread with a little of the romesco. Gently pull the leeks into ribbons and pile them on top. Season well and serve immediately. GOOD TO KNOW vegan • 1 of 5-a-day • good for you PER SERVING 221 kcals • fat 9g • saturates 1g • carbs 25g • sugars 3g • fibre 4g • protein 9g • salt 0.4g

Stuffed onions, root vegetable rice & herby yogurt dressing 68 BBC Good Food Middle East October 2017

Home Cooking Weekend Stuffed onions SERVES 6 PREP 25 mins COOK 1 hr 15 mins MORE EFFORT ❄

For the onions 4 very large onions 2 tbsp olive oil 2 tbsp pomegranate molasses For the stuffing 50g Greek yogurt 50g fresh breadcrumbs 400g lamb mince (20% fat) 1 egg, beaten 1 tsp ground allspice ½ tsp ground cinnamon 1 tsp each ground cumin and ground coriander ½ small pack each mint and flat-leaf parsley, chopped

1 Trim the very ends of the onions. Make an incision in each, from top to root, then another 0.5cm along, so you can cut out and discard a thin wedge (like you’re discarding a segment of orange). Bring a pan of water to the boil and add the onions. Boil for 10 mins, remove from the water and let cool. Heat oven to 200C/180C fan/gas 6. 2 When the onions are cool enough to handle, carefully peel and set aside their outer layers – you want about 12-16 large layers in total, which will become the outer casing for the lamb filling. You can use the smaller, leftover layers in the middle for another recipe. 3 Mix all the stuffing ingredients in a bowl and season well. Shape into 12-16 oval meatballs. Put each one on an onion layer and roll it up to create what looks like a small, peeled onion. 4 Pour half the olive oil into a large, shallow casserole dish or roasting tin, then arrange all the stuffed onions on top in a tight, single layer. Drizzle over the remaining oil and bake for 45 mins. Brush with the molasses and bake for another 15-20 mins until the casings are really soft and dark golden brown. Serve with the root vegetable rice and the herby yogurt dressing (see recipes, right) on the side. GOOD TO KNOW 1 of 5-a-day PER SERVING 314 kcals • fat 19g • saturates 8g • carbs 18g • sugars 11g • fibre 4g • protein 15g • salt 0.3g

Root vegetable rice

Herby yogurt dressing

SERVES 6 PREP 10 mins COOK 35 mins EASY


250g carrots, sliced at an angle 250g parsnips, sliced at an angle 1 tbsp olive oil ½ tsp coriander seeds, lightly crushed 80g butter 2 small onions, finely chopped (or use leftovers from the stuffed onions, left) 100g short vermicelli (available from Middle Eastern shops or online, or break vermicelli nests into small pieces) 300g white rice, rinsed and drained pinch of saffron 500ml chicken stock ½ small pack flat-leaf parsley, chopped

1 Heat oven to 200C/180 fan/gas 6. Put the carrots and parsnips in a roasting tin and drizzle with the olive oil. Sprinkle over the coriander seeds, season well and bake in the oven for 25-30 mins until cooked through and starting to turn golden brown at the edges. Remove from the oven and set aside somewhere warm. 2 Meanwhile, melt the butter in a large saucepan and add the onions. Fry for 2-3 mins until starting to soften, then add the vermicelli and cook until golden. Add the rice, saffron, stock and 500ml water. Cover with a lid. Bring to the boil, then reduce the heat and cook until the liquid has been absorbed, about 20 mins. Add the roasted carrots and parsnips, scatter the parsley over and serve. GOOD TO KNOW fibre • 1 of 5-a-day PER SERVING 398 kcals • fat 15g • saturates 8g • carbs 56g • sugars 6g • fibre 6g • protein 8g • salt 0.6g

170g pot Greek yogurt juice ½ lemon 2 tbsp olive oil small pack basil, chopped ½ small pack flat-leaf parsley, chopped

Blitz all the ingredients in a blender or food processor until smooth. Season, then chill until needed. Can be done a day ahead. GOOD TO KNOW gluten free PER SERVING 74 kcals • fat 7g • saturates 2g • carbs 2g • sugars 1g • fibre none • protein 2g • salt none

Blood beetroot cocktails

Get ahead – make the beetroot lemonade the night before and chill until needed. MAKES 6 PREP 15 mins plus chilling NO COOK EASY V

For the beetroot lemonade 200g raw beetroot, grated juice 8 lemons 200g golden caster sugar For the cocktail 300ml Aperol ice 750ml Prosecco, chilled

1 First, make the beetroot lemonade. In a bowl, stir together the beetroot, lemon juice and sugar. Steep in the fridge for at least 1 hr, stirring occasionally to dissolve the sugar. Pour the mixture through a sieve into a large jug to get rid of the pulp. 2 To make the cocktail, pour 25ml of the beetroot lemonade into each glass, followed by 50ml of Aperol and a few ice cubes. Top with Prosecco and serve. GOOD TO KNOW low fat • gluten free PER COCKTAIL 289 kcals • fat none • saturates none • carbs 34g • sugars 34g • fibre none • protein none • salt none

October 2017 BBC Good Food Middle East 69

Home Cooking Weekend Death-by-chocolate tart

You can buy crystallised rose petals, but homemade ones will be larger than shop-bought and much more delicate. This will add drama and elegance to your finished tart. Carefully remove the petals of fresh organic roses and lay them on baking parchment. Lightly whisk 1 egg white in a small bowl. Use a small, clean paintbrush to fully coat each petal with egg white, then dust with spoonfuls of caster sugar. Shake off any excess, then lay on the parchment. Allow to dry for 3 hrs or overnight. They will keep for up to 1 month but will start to fade after a week or two. SERVES 6-8 PREP 35 mins plus chilling COOK 30 mins MORE EFFORT

For the pastry 100g butter, softened, plus extra for greasing

75g golden caster sugar 3 egg yolks 1 vanilla pod, seeds only 200g plain flour, plus extra for dusting For the rose & cassis layer 3 tbsp double cream 3 tbsp crème de cassis ¼ tsp rosewater 250g icing sugar a few drops of pink food colouring For the cheesecake layer 100g dark chocolate 100g milk chocolate 75ml double cream 150g full-fat cream cheese For the chocolate ganache 100g dark chocolate 50ml double cream 25g butter To serve pinch of flaky sea salt red and pink crystallised rose petals (shop-bought or make your own, see intro)

1 Start by making the pastry. Cream the butter and sugar in a large bowl, using an electric whisk or a wooden spoon, until pale and light. Add the egg yolks, one at a time, beating well after each addition, then add the vanilla seeds. Stir in the flour, then bring the dough together with your hands until it forms a ball that leaves the bowl clean. Wrap in cling film and chill for 30 mins or overnight. 2 Heat oven to 190C/170C fan/gas 5 and grease a 23cm loose-bottomed, deep fluted tart tin. Lightly dust your work surface with flour, then roll out the chilled pastry and line your tin with it, making sure there’s a slight overhang. If the pastry tears, use your fingers to push the pieces back together (it will fuse back together neatly in the oven). Put a piece of baking parchment on top of the pastry and weigh it down with baking beans. Bake for 15 mins, remove the parchment and beans, and return to the oven for a further 15 mins until crisp and golden. 3 Trim any excess pastry with a serrated knife, so the edge sits flush with the tin, and let cool completely. 4 Mix all the rose & cassis layer ingredients in a bowl, using enough food colouring to turn it dusky pink. Pour the mixture into the pastry case and chill for 10 mins to firm up. 5 Meanwhile, for the cheesecake layer, break the chocolate into pieces and tip into a large, heatproof bowl. In a small pan, gently heat the double cream and cream cheese until piping hot and melted together. Quickly pour the mixture over the chocolate, let it sit for 1 min, then stir until completely smooth and melted. Pour the mixture over the rose & cassis layer, then return the tart to the fridge. 6 To make the chocolate ganache, put all the ganache ingredients in a heatproof bowl and microwave in short bursts until melted. (Alternatively, heat all the ingredients in a bowl over a pan of barely simmering water.) Pour over the cheesecake layer and chill the tart for at least 30 mins, or overnight if you prefer. Just before serving, carefully remove the tart from the tin and put on a serving plate or board. Decorate with a pinch of sea salt flakes and a few rose petals. Cut into slices and serve.. PER SERVING (8) 793 kcals • fat 48g • saturates 29g • • carbs 79g • sugars 57g • fibre 3g • protein 7g • salt 0.5g

70 BBC Good Food Middle East October 2017



is on October 19, 2017

Bring friends and family together for a fragrant, spicy feast. Packed with flavour, these dishes are easy enough to make at home recipes ELENA SILCOCK photographs STUART OVENDEN

Chana masala

Coriander & mint raita

SERVES 6-8 PREP 15 mins COOK 35 mins ❄ V EASY

SERVES 6-8 PREP 5 mins COOK 2 mins EASY V

800g canned chickpeas or 720g jar giant chickpeas 3 onions, quartered 3 garlic cloves 5cm piece of ginger 2-3 green chillies, roughly chopped 11/2 tbsp ghee 1 /2 tsp each ground coriander, ground cumin, chilli powder (Kashmiri if possible)

1 tsp each cumin seeds and mustard seeds 1 small pack each mint and coriander

1 tsp each turmeric and garam masala 11/2 tsp amchoor powder (see p39, optional) 3 medium tomatoes (around 300g), roughly chopped, or 400g can chopped tomatoes 1 lemon, juiced 1 /2 small pack coriander leaves. to serve

1 Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water. 2 Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened. 3 Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander , to serve. GOOD TO KNOW low fat • 2 of 5-a-day • good for you • gluten free PER SERVING (8) 140 kcals • fat 5g • saturates 2g • carbs 15g • sugars 5g • fibre 5g • protein 6g • salt 0.1g

step it up

Add 6-8 fresh or dried curry leaves at the same time as the chilli for an extra flavour punch 72 BBC Good Food Middle East October 2017

1 green chilli, ¾ roughly chopped, the remainder sliced, to serve 200g Greek yogurt 1 lime, juiced

1 Toast the spices in a dry pan until fragrant, then tip into a mortar and grind to a powder with a pestle. Tip into a food processor with all the remaining ingredients except the lime juice. Blitz, adding a splash of water to loosen, then season and add the lime juice to taste. Leave in the fridge while you prepare the rest of the dishes. Scatter with the remaining chilli, to serve. GOOD TO KNOW gluten free PER SERVING (6) 51 kcals • fat 4g • saturates 2g • carbs 2g • sugars 1g • fibre 0g • protein 3g • salt 0.1g


Deseed and remove the membrane from your chilli if you don’t want it hot, as much of the heat comes from these parts

Home Cooking Everyday Sali murghi, p74

Mango lassi, p74

Chana masala, p72

Saag paneer, p74

Coriander & mint raita, p72 October 2017 BBC Good Food Middle East 73

Sali murghi

Saag paneer

Jaggery is unrefined cane sugar and has a distinctive flavour that adds a caramel richness to Indian dishes. If you can’t get hold of any, use soft brown sugar instead.

Use either fresh, mature spinach or frozen spinach for this dish. The young baby leaves don’t pack the flavour-punch needed to make this dish really delicious.

SERVES 6-8 PREP 20mins COOK 55 mins EASY ❄

SERVES 6 PREP 10 mins COOK 20 mins EASY V

21/2 tbsp ghee or vegetable oil 8 chicken thighs 1 cinnamon stick 5 green cardamom pods, bashed, seeds removed 1 tsp cumin seeds 2 onions, finely chopped 2 green chillies, roughly chopped 3 garlic cloves, roughly chopped 5cm piece ginger, roughly chopped 1 tsp each ground coriander, garam marsala, Kashmiri chilli powder 1 /2 tsp turmeric

2 tbsp ghee 1 tsp turmeric 1 tsp Kashmiri chilli powder 450g paneer, cut into 3cm cubes 500g spinach, mature fresh or frozen

1 Melt 1 tbsp of the ghee in the pan and add the chicken, skin-side side down. Once the skin is golden and crisp (around 5 mins), remove from the pan and set aside (you may need to do this in batches). Melt the remaining ghee in the frying pan, add the cinnamon, cardamom and cumin seeds, and fry until fragrant, around 5 mins. Stir in the onions in along with a big pinch of salt and fry for 5 mins until browning in places. 2 Blitz the the green chilli with the garlic and ginger, add to the pan and cook for 2 more mins, then stir in the spices and cook for a few mins more, splashing in a little water to prevent the spices from sticking. Tip in the chopped tomatoes. 3 Return the chicken to the pan, coating it with the curry base, then splash in the white wine vinegar followed by the jaggery. Add 100ml water, then cover and simmer for 30 mins. Remove the lid and stir in the apricots and coriander, then cook for 10-15 mins longer, until the gravy reduces. 4 Meanwhile, make the sali. Pat the potato matchsticks dry with kitchen paper. Pour vegetable oil into a small, deep saucepan until it’s a few cm deep, and heat over a medium-high heat. Add a handful of the potato matchsticks at a time and fry for around a minute, until golden and crisp. Remove with a slotted spoon, drain on kitchen paper and season generously. Serve the curry with the sali piled on top. GOOD TO KNOW 2 of 5-a-day • gluten free PER SERVING (6) 385 kcals • fat 23g • saturates 8g • carbs 18g • sugars 16g • fibre 5g • protein 24g • salt 0.3g


Using a julienne peeler to make the potato matchsticks saves a lot of time and effort

1 large onion, finely chopped 3 garlic cloves thumb-sized piece of ginger 1 green chilli, roughly chopped, (include seeds for extra spice) 1 tsp garam masala 1 /2 lemon, juiced, to serve

1 Melt the ghee, whisk in with the turmeric and chilli powder, then add the cubed paneer and toss well. Set aside. If using frozen spinach, microwave for 3-5 mins, then place in a sieve and squeeze out most of the water. If using fresh spinach, place in a colander, pour over boiling water, drain and cool, then put in a tea towel and squeeze out most of the water. Roughly chop. 2 Blitz the onion with the garlic, ginger and green chilli. Cook the paneer in a large non-stick frying pan over medium heat for around 8 mins, tossing the pan so they become golden all over. Remove and set aside on a plate, leaving spices behind in the pan. Tip the onion mix into the pan, add a pinch of salt and turn the heat down. Fry until caramel coloured, around 10 mins, adding a splash of water if it looks a little dry. Add the garam masala, stir to coat the onion mix, fry for 2 mins. 3 Add the spinach and cook for a further 2-3 mins, adding 100ml water to release all the flavours from the bottom of the pan. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve. GOOD TO KNOW calcium • folate • gluten free PER SERVING 326 kcals • fat 24g • saturates 15g • carbs 4g • sugars 3g • fibre 2g • protein 22g • salt 0.2g

Mango Lassi Honey mangoes (also known as champagne or Ataulfo) are ideal for this. They’re sweeter, more flavoursome and less fibrous than other varieties. SERVES 6 PREP 10 mins NO COOK EASY V

3-4 ripe mangoes (honey mangoes if possible) 500g natural yogurt

2 tsp ground cardamom 1 tbsp honey 2 limes, juiced, to taste

1 Put all the ingredients apart from the lime juice in a food processor and blitz. Add the lime juice along with a pinch of salt, to taste, then pour into glasses with some ice cubes and serve. GOOD TO KNOW low cal • vit c • 1 of 5-a-day • good for you • gluten free PER SERVING 131 kcals • fat 3g • saturates 2g • carbs 20g • sugars 20g • fibre 1g • protein 5g • salt 0.2g

step it up

Use frozen mango pieces instead of the ice

74 BBC Good Food Middle East October 2017


3 medium tomatoes, around 300g, finely chopped (or blitzed) 2 tbsp white wine vinegar 2 tsp jaggery (or soft brown sugar) 150g dried apricots (use the soft, ready-to-eat type) 1 /2 small pack coriander, chopped Sali (optional) 1 large potato, peeled and sliced into matchsticks (see tip) vegtable oil, for shallow frying

Home Cooking Everyday


Kashmiri chilli powder

Milder than other, more commonly used, chilli powders, this traditional Indian spice adds a smoky heat to dishes.

Amchoor powder

Made from dried and powdered green mango, it adds a lick of acidity to a curry. Use an extra squeeze of lemon juice if you can’t get hold of any.

Garam masala

This spice blend varies across regions, but it’s usually a blend of cloves, peppercorns, cinnamon, cardamom, bay leaf, mace and cumin.

COOK LIKE A LOCAL >> Fresh curry leaves

These are delicious when fried and served with peanuts, or can be cooked in curries to add an extra layer of flavour. Double the quantities if using dried leaves.

Indian green chillies

Slender chillies, not to be mistaken for the smaller Thai birdseye chilli. Use cautiously in curries, as they add a kick of heat not often found in other green chillies in UK supermarkets.


Spice Taylor mango chutney

This mango chutney has the perfect balance of sweet and sour. It cuts through the intense flavours of a curry and also helps cool the spices on the palate.

Lloyd Grossman peshwari naan

A great way to emulate the experience of being at your local curry house, this is the perfect naan to mop up any curry juices left on your plate at the end of the meal.

Ruby madras plain poppadums The fun of these is in the making. Drop into hot oil and create poppadums with that ‘just cooked’ appeal.

Top tips for cooking Indian dishes


This is a form of clarified butter – the pure butterfat that remains when the milk solids are removed. It’s used commonly in India due to its longer shelf life.

1 Use frozen chopped onions or blitz peeled onions to save time. 2 Pulse tomatoes in a food processor if you have a lot to chop. 3 No food processor? No problem. Simply replace the garlic and ginger in these recipes with 1 tbsp each of garlic and ginger paste. 4 Toasting spices, and ‘cooking them out’ when they are added to the pan, reinvigorates their flavour, making the curry more aromatic and with a more rounded depth. 5 The flavour of curry develops over time. Save some for tomorrow and see how delicious it tastes a day after it’s cooked.

October 2017 BBC Good Food Middle East 75




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Home Cooking Weekend

R WORUGBY 27th LD C Oct 2nd UP D ec

Got friends over to watch the game? Make the meal as memorable as the match with Barney Desmazery’s crowd-pleasing curry Photographs SAM STOWELL

October 2017 BBC Good Food Middle East 77

THE BIG LUNCH Curried pulled lamb Indian oven chips, spiced salt &Â curry sauce Cucumber & mint relish Tomato kachumber

Tomato kachumber

Spiced salt Curried pulled lamb

Cucumber & mint relish

Indian oven chips

78 BBC Good Food Middle East October 2017

Home Cooking Weekend Like a winning team studying their opposition, coming up with recipe ideas and menu combinations is easiest when the boundaries are set, and you know what you’re up against. When friends come over to watch a sporting event, they’re going to be focused on the screen, so what’s needed are dishes that can be grazed on, revisited at half-time, and piled into a sandwich or wrap for those that are standing. Above all, keep it casual – you don’t want your own sporting challenge of trying to watch the game while cooking at the same time. Barney Desmazery

Indian oven chips

For super-crisp oven chips or wedges, boil them the day before, then roast from chilled. This means there’s no steam or moisture from the just-boiled potatoes to counteract the crisping process. SERVES 6-8 PREP 10 mins plus overnight chilling COOK 55 mins EASY V

1kg/2lb 4oz floury potatoes such as Maris Piper, peeled and cut into chunky chips ½ tsp turmeric 3 tbsp sunflower oil thumb-sized piece of ginger, peeled and chopped, or finely grated into a paste 3 garlic cloves, chopped, or finely grated into a paste 1 tsp fennel seeds generous pinch of cayenne pepper

1 The day before you plan to eat them, tip the potatoes into a pan of cold water and add the turmeric and pinch of salt. Bring to the boil, and simmer gently for 2-3 mins until just cooked. Drain, leave to cool, then chill overnight if you can. 2 Heat oven to 200C/180C fan/gas 6. Drizzle 1 tbsp of the oil in a shallow roasting tin (preferably non-stick), and place in the oven. Pour the rest of the oil into a large bowl and add the ginger, garlic, fennel seeds and cayenne pepper. Tip the cold chips into the bowl and gently toss with your fingers until evenly coated. Remove the tray from the oven and scatter over the chips. Use a spatula to coat the chips in the hot oil, then lay them out in a single layer and roast for 30 mins. Use the spatula to turn, then return to the oven for 15 mins until crisp and golden. GOOD TO KNOW good for you • gluten free PER SERVING (8) energy 140 kcals • fat 4g • saturates 1g • carbs 21g • sugars 1g • fibre 2g • protein 3g • salt none

Curried pulled lamb

If you treat this recipe as a staggered process over a couple of days, this will result in the best-flavoured curry sauce for dipping in your chips. When it comes to serving, place the lamb on a board with a couple of forks for shredding, and have a pile of flatbreads on the side to wrap up tender mouthfuls of meat. SERVES 6-8 PREP 45 mins plus a few hrs marinating and overnight chilling COOK 4 hrs A LITTLE EFFORT

2kg/4lb 8oz shoulder of lamb 3 tbsp sunflower oil 2 onions, sliced 1 cinnamon stick 4 cardamom pods 2 bay leaves 1 tsp light muscovado sugar 1 tbsp malt vinegar 2 large tomatoes, roughly chopped 100g/4oz natural yogurt FOR THE SPICE PASTE 6 garlic cloves thumb-sized piece of ginger, peeled and roughly chopped 1 green chilli, roughly chopped (deseeded if you don’t like it too hot) 1 tsp turmeric 1 tsp mild chilli powder 2 tsp ground cumin 1 tbsp ground coriander TO SERVE coriander leaves, mint leaves, chopped green chilli (deseeded if you don’t like it too hot), chapatis

1 Up to 2 days before the meal, tip all the spice paste ingredients into a mini chopper or small food processor with a splash of water and a pinch of salt. Blitz until smooth. Lightly score the lamb a

few times on all sides and rub about a third of the paste all over. If you have time, cover the lamb and leave in the fridge for a few hours or overnight, and chill the remaining paste. 2 The day before you want to eat the lamb, heat oven to 160C/140C fan/gas 4. Heat 2 tbsp of the oil in a casserole or flameproof roasting tin that is big enough to fit the lamb snugly. Add the onions, cinnamon, cardamom and bay leaves to the hot oil and cook for 10 mins, stirring occasionally, until the onions are soft and starting to brown. Sprinkle over the sugar and splash in the vinegar, then sizzle for 1 min. Tip in the remaining curry paste and cook everything for 1 min until aromatic. 3 Add the tomatoes and cook for 1 min more, then stir in 200ml water and the yogurt. Season with salt and bring everything to a simmer. Nestle the lamb into the sauce and spoon over some of it. Cover the pan with a lid or tightly with foil and place in the oven for 3 hrs until the lamb is really tender. Leave the lamb to cool in the sauce, then lift it out and tip the sauce into a container – cover both and chill in the fridge overnight. 4 On the day you want to eat the lamb, heat oven to 200C/180C fan/gas 6. Put the lamb on a shallow roasting tin, brush with the remaining oil and roast in the oven for 40 mins until nicely browned. While the lamb is roasting, scoop off and throw away the solidified fat from the sauce, then tip the sauce into a saucepan and simmer for 10 mins until thickened, and season to taste. Blitz the sauce with a hand blender until reasonably smooth, then reheat in the pan. Serve the lamb on a board, with the sauce for spooning over, and the coriander, mint, chillies and chapatis on the side. GOOD TO KNOW freezable • gluten free PER SERVING (8) energy 477 kcals • fat 35g • saturates 15g • carbs 6g • sugars 4g • fibre 1g • protein 34g • salt 0.3g

October 2017 BBC Good Food Middle East 79

80 BBC Good Food Middle East October 2017

Home Cooking Weekend Spiced salt

To make a spiced salt that goes with everything on the table, simple mix 50g sea salt flakes with 1 tbsp garam masala, 1 tsp dried mint, 1 tsp black onion seeds and a small pinch of ground cinnamon. Keep the salt coarse and flaky, or grind in a spice grinder for a powdered seasoning.

Tomato kachumber

Kachumber is an Indian chopped salad or salsa. Here I’ve kept it pretty basic, but diced cucumber, coarsely grated carrot, sliced radish and chopped red or yellow pepper could all happily join the party. SERVES 6-8 PREP 15 mins NO COOK EASY V

4 tomatoes, chopped 1 small red onion, chopped juice ½ lemon pinch of cayenne pepper ½ tsp cumin seeds handful coriander leaves, chopped mint leaves, green chilli, sliced (optional)

Mix all the ingredients together in a bowl until well coated, and cover until needed. Scatter over mint and chilli, if you like, before serving. GOOD TO KNOW low fat • good for you • gluten free PER SERVING (8) energy 12 kcals • fat none • saturates none • carbs 2g • sugars 2g • fibre 1g • protein none • salt none

Cucumber & mint relish

This is cooling and spicy in equal measure. If you prefer it without heat, simply leave out the chilli. SERVES 6-8 PREP 15 mins NO COOK EASY V


■ The lamb can be braised up to 2 days ahead, then chilled until ready to roast. ■ The chips can be boiled up to 2 days ahead and chilled until you are ready to roast them. ■ The mint relish can be made the day before. Keep it chilled until ready to serve.

½ cucumber large pack mint, leaves picked, plus extra, to serve 1 garlic clove small piece of ginger, peeled 100g/4oz natural yogurt

1 Peel the cucumber and coarsely grate the sides, discarding the seeds. Season generously with salt. Tip into a colander or sieve and leave for 10 mins to drain, then squeeze out as much liquid as you can and tip into a bowl. 2 Tip the remaining ingredients into a mini chopper or food processor and blitz. Pour the sauce over the cucumber and stir, then chill until needed. Serve scattered with mint. GOOD TO KNOW low fat • good for you • gluten free PER SERVING (8) energy 18 kcals • fat 1g • saturates none • carbs 2g • sugars 1g • fibre none • protein 1g • salt none

October 2017 BBC Good Food Middle East 81

In the pink In recognition of Breast Cancer Awareness Month, welcome rhubarb into your kitchen for a pop of pink colour and flavour Recipes EDD KIMBER | Photographs PHILIP WEBB 82 BBC Good Food Middle East October 2017

Home Cooking Weekend

Rhubarb & custard tart, p84

October 2017 BBC Good Food Middle East 83

Home Cooking Weekend

Rhubarb & custard tart

This is inspired by a childhood favourite – rhubarb & custard boiled sweets. It is such a classic combo, tried and tested – a dessert that should convert any rhubarb doubter! SERVES 8 PREP 40 mins plus 41/2 hrs chilling COOK 1 hr A LTTLE EFFORT

For the pastry 225g/8oz plain flour, plus extra for dusting 3 tbsp icing sugar 140g/5oz unsalted butter, diced and chilled 1 medium egg yolk, plus 1 medium egg yolk, beaten, for glazing (save the whites for meringues) 1 tsp vanilla bean paste For the vanilla custard 1/2 vanilla pod or 1 tsp vanilla bean paste 250ml/9fl oz whole milk 1 large egg, plus 2 large egg yolks 100g/4oz golden caster sugar 25g/1oz cornflour 1 tbsp unsalted butter

84 BBC Good Food Middle East October 2017

For the roasted rhubarb 700g/1lb 9oz thin forced rhubarb (about 5 stalks), trimmed, rinsed and cut into 9cm/31/2in-long pieces 175g/6oz golden caster sugar 1 vanilla pod, seeds scraped out, or 1 tsp vanilla paste juice 2 oranges 1 tbsp pistachios, chopped, to serve

1 To make the pastry, put the flour, icing sugar and a pinch of salt in a large bowl and mix together. Add the butter and rub together until the mixture resembles breadcrumbs. Add 1 egg yolk, the vanilla and 1 tbsp cold water, and mix together until it just starts to come together as a dough. Tip the mixture onto a clean work surface and gently bring together with your hands. Wrap the pastry in cling film and chill for at least 1 hr before rolling out. Can be made 3 days ahead, or frozen for 2 months. 2 To make the vanilla custard, put the vanilla beans scraped from the pod (or the paste) in a pan over a

medium-high heat, add the milk and bring to the boil. Meanwhile, tip the egg, yolks, sugar and cornflour into a bowl and whisk together until smooth. Pour the milk over the egg mixture, whisking to combine. Pour the custard back into the pan and cook, whisking constantly, for 2-3 mins until thickened. Scrape into a bowl and add the butter, mixing until melted and combined. Press a sheet of cling film onto the surface of the custard to stop a skin forming, and chill for 3 hrs. Can be made and chilled 3 days ahead. 3 On a lightly floured surface, roll out the pastry into a large rectangle big enough to line a 30 x 20cm fluted rectangular tart tin. Roll the pastry onto the rolling pin and carefully drape it into the tin, carefully lifting and pressing into the corners and edges. Roll your rolling pin over the tart tin, cutting off the excess. Chill for 30 mins or until the pastry is firm. 4 Heat oven to 180C/160C fan/gas 4. Line the tart with a piece of crumpled baking parchment and fill with baking beans or rice and place on a baking tray. Bake for about 30 mins, then remove the parchment and the beans, and return to the oven for another 5 mins or until the base is golden brown. Brush the inside of the tart with the remaining beaten egg yolk and return to the oven for 1 min to set (this creates a seal, meaning the pastry won’t become soggy as quickly). Set aside to cool. 5 To roast the rhubarb, Heat oven to 190C/170C fan/gas 5. Put the rhubarb batons in a small roasting tin (so that they are in one flat layer) and sprinkle over the sugar, the vanilla pod and its scraped out seeds, and the orange juice. Roast for 15-20 mins, or until the rhubarb has softened but is still holding its shape and a vibrant pink syrup has formed. Remove from the oven, discard the vanilla pod and allow to cool. 6 To assemble the tart, remove the custard from the fridge, beat to loosen, then pour over the pastry and smooth with a spatula. Top with the roasted rhubarb, brushing a little of the syrup on top, then sprinkle over the pistachios. Best eaten on the day its made. BENEFITS 1 of 5 a day PER SERVING 515 kcals • fat 22g • saturates 12g • carbs 68g • sugars 44g • fibre 3g • protein 8g • salt 0.2g

TIP For a Middle Eastern-style twist, swap the vanilla in the custard for rosewater or ground cardamom.

Tonka bean panna cotta with roasted rhubarb

86 BBC Good Food Middle East October 2017

Home Cooking Weekend

Perfect to enjoy with a delightful cup of tea - and a winner during Afternoon Tea gatherings! SERVES 8 PREP 40 mins COOK 1 hr 10 mins EASY

For the crumble topping 50g/2oz plain flour 50g/2oz golden caster sugar 1/2 tsp ground ginger 50g/2oz unsalted butter, chilled 25g/1oz rolled oats For the rhubarb filling 225g/8oz thin forced rhubarb, trimmed, rinsed and cut into 2.5cm/1in-long pieces 50g/2oz golden caster sugar zest 1 orange For the vanilla cake 100g/4oz unsalted butter, room temperature, plus extra for greasing 200g/7oz golden caster sugar zest 1 orange 2 large eggs 200g/7oz plain flour 2 tsp baking powder 1 tsp vanilla bean paste 125ml/4fl oz soured cream

Tonka bean panna cotta with roasted rhubarb

A simple panna cotta, flavoured with tonka bean and orange, pairs beautifully with oven-roasted vanilla rhubarb. SERVES 4 PREP 20 mins plus 4 hrs chilling COOK 25 mins A LITTLE EFFORT

For the panna cotta 3 sheets gelatine 1 tonka bean (see tip, right) zest 1/2 orange 300ml pot double cream 200ml/7fl oz whole milk 50g/2oz soft light brown sugar For the roasted rhubarb 200g/7oz thin forced rhubarb, trimmed, rinsed and cut into 5cm/2in-long batons 50g/2oz golden caster sugar juice 1 orange

1 Heat oven to 180C/160C fan/gas 4. Grease a deep 20cm round cake tin and line the base with baking parchment. 2 To make the crumble topping, put the flour, sugar and ginger in a bowl and mix together. Add the butter and rub together until the mixture resembles breadcrumbs. Stir in the oats and, using your hands, bring the mixture together into a dough, wrap in cling film and chill until needed. 3 Put the rhubarb pieces in a bowl with the sugar and orange zest, and mix together. Set aside while you make the cake batter. 4 Put the butter, sugar and orange zest in a large bowl and, using an electric whisk, beat together until light and fluffy, about 5 mins. Add the eggs, one at a time, beating together until combined before adding the next. 5 In a separate bowl, mix the flour, baking powder, vanilla paste and a pinch of salt together and, in two additions, fold into the butter mixture, alternating with the soured cream. Tip into your cake tin and level out with a spatula. Top with the rhubarb mixture and finish by breaking the chilled crumble into

1 To make the panna cotta, put the gelatine in a bowl of ice-cold water and set aside. Grate the tonka bean into a medium saucepan and add the orange zest, cream, milk and sugar. Bring to the boil, stirring occasionally. Remove from the heat and leave to cool for a few mins. Remove the gelatine from the water, squeezing out any excess water, and add to the cream mixture, stirring until fully melted. Pour the panna cotta mixture into a jug and divide between four dariole moulds. Carefully press a piece of cling film onto the surface of each pudding and chill for at least 4 hrs or until fully set. 2 Heat oven to 190C/170C fan/gas 5. Put the rhubarb, sugar and orange juice in a small roasting tin and cook in the oven for 15-20 mins or until the rhubarb has softened but is still holding its shape.

irregular-sized pieces and scattering over the rhubarb. Bake in the oven for about 1 hr 10 mins or until the crumble is golden and a skewer inserted into the middle of the cake comes out clean. Check the cake after 1 hr – if it is colouring too quickly, cover lightly with foil for the final 10 mins. 6 Allow to cool in the tin for 10 mins before carefully transferring onto a wire rack to cool completely. Will keep in an airtight container for up to 3 days, but the crumble will lose some of its texture after the first day. BENEFITS freezable PER SERVING 472 kcals • fat 20g • saturates 12g • carbs 65g • sugars 39g • fibre 2g • protein 6g • salt 0.4g

WHAT IS A BUCKLE? Buckle cakes, which are popular in America, have a dense layer of batter at the bottom, a layer of fruit (traditionally blueberries), and are finished with a crumble topping. As it bakes, the batter rises up the edges of the cake tin to form a crust, but ‘buckles’ under the weight of the fruit in the centre, giving the cake its name.

3 To serve, remove the panna cotta from the fridge and carefully peel off the cling film. Fill a bowl with hot water and dip each dariole mould into the water for about 10 secs to loosen the puddings. Invert onto a plate, tapping the mould firmly if it doesn’t release easily. Serve with the rhubarb and a little of the syrup (this can be warm or cold). PER SERVING 518 kcals • fat 42g • saturates 26g • carbs 29g • sugars 29g • fibre 1g • protein 4g • salt 0.1g

ABOUT THE BEAN Tonka beans have a spicy vanilla flavour with hints of cinnamon andclove. They’re not stocked in many supermarkets however they’re easy to find online. Otherwise, use a vanilla pod instead and scrape out the seeds.

October 2017 BBC Good Food Middle East 87

Food styling EDD KIMBER | Styling JENNY IGGLEDEN

Rhubarb buckle

Home Cooking Weekend

Rhubarb & star anise sorbet

Homemade sorbet can be rather solid, but you can create a scoopable one by adding vodka (which doesn’t freeze) and liquid glucose (which prevents crystallisation). MAKES about 500ml PREP 20 mins plus cooling and freezing COOK 20 mins EASY

700g/1lb 9oz thin forced rhubarb, trimmed, rinsed and cut into 2cm/3/4in-long pieces 140g/5oz golden caster sugar 3 tbsp liquid glucose (I used Dr Oetker)

88 BBC Good Food Middle East October 2017

1 vanilla pod 2 star anise juice 1 lemon

1 Put the rhubarb in a saucepan and add the sugar, 75ml water and the liquid glucose. Scrape the seeds from the vanilla pod and add to the pan (with the pod) along with the star anise. 2 Place over a medium-high heat and bring to the boil, stirring occasionally. Reduce the heat slightly and cook for 15 mins until the sugar has dissolved and the fruit is soft and starting to break down. Remove from the heat

and fish out the vanilla pod and star anise. Purée in a blender. 3 Pour the mixture through a fine mesh strainer, removing any remaining stringy bits of rhubarb. Transfer to a jug and stir in the lemon juice. Cover and put in the fridge until fully chilled before churning inan ice cream machine, according to the manufacturer’s instructions. Scrape the sorbet into an airtight container and freeze for at least 3 hrs before serving. Will keep, frozen, for up to 1 month. BENEFITS low fat • gluteen free • freezable PER SCOOP 100 kcals • fat none • saturates none • carbs 23g • sugars 20g • fibre 2g • protein 1g • salt none

October 2016 BBC Good Food Middle East 89

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The Final Word

Sausage roll for pudding, anyone? Desserts should be treated with disdain, says Tony Naylor. Order another starter instead – chefs will thank you


ike the birth of a child or surviving a near-death experience, the first time you muster up the courage to order a second starter, instead of dessert, is – well, for we foodists at least – life-changing. I vividly remember the first time I crossed that Rubicon, at the Old Bore near Halifax, a pub sadly no longer with us (note: falling pudding sales were not a factor in its closure). My request for welsh rarebit rather than panna cotta was met with surprised, murmuring satisfaction by staff. They got it. This bloke knew his own mind. He would not be fobbed off with the frivolous razzle-dazzle of pudding. It felt liberating. A new maturity pulsed through my veins. I refuse to accept the bourgeois convention that I must order a dessert after my main – and what of it, world? Who can stop me? Well, chefs can, if they are cleaning down the kitchen and pastry is the only section still working. But generally, kitchens happily accommodate my requests for a late-night scotch egg or cheese soufflé. Why? Because many chefs share my dessert disdain. Desserts, they will tell you, lack the savoury realm’s complex flavours and potential for self-expression. They are an easy, sugar-laden win. Making them is, whisper it, a bit girly. Some of that is true, some of it (sexist) nonsense. Pastry is actually a highly technically demanding discipline and as Gareth Ward’s treacle tart at Ynyshir in Wales proves (it is made with miso, wagyu beef fat, blackened breadcrumbs), dessert can be seriously, gastronomically ambitious. But do I ever order one? Almost never. Crap desserts have become a self-fulfilling prophecy. In restaurants, the responsibility for pastry is often given to

younger staff or handled, grudgingly, by someone who would rather be cooking the glamorous proteins. Naturally, quality suffers. Even when kitchens take pride in their desserts, they cannot get past the in-built restrictions of the form. Desserts operate in a relatively narrow spectrum of both flavours (how far can you take chocolate and cherries?) and textures (all those creamy dollops, from crème brûlée to Eton Mess). They lack the resonance and evolving interplay of savoury courses. That’s why pastry chefs spend so much time on the visual aspects of their craft: ornate sugar work, endless layers, edible gold. It is classic misdirection. In this case from the fact that their work, as we say at Naylor Towers (usually about doughnuts), ‘is not worth the calories’. Arguably, we have simply evolved past pudding. In 2017, we crave light, zippy, contrasting flavours. Who wants to finish a meal with sticky toffee pudding? Interestingly, a significant minority of new restaurants offer just one or two simple dessert options (tiny pastel de nata, say, or scoops of good ice cream). London’s Thai barbecue restaurant Kiln has ditched dessert entirely. Modern diners are not that bothered. Personally – the glories of a fine cheeseboard aside – I crave a revival of the savoury course, those salty, curried, on-toast snacks, such as scotch woodcock, that were served instead of dessert in 19th-century gentlemen’s clubs. When contemporary chefs have revisited the savoury course (RIP Will Holland’s hot cheese tarts at Ludlow’s La Bécasse), it has been amazing. Until then, I can only urge: join me. Order a sausage roll for dessert. Defy convention. It tastes incredible. Tony Naylor writes for Restaurant magazine and The Guardian.

Do you agree with Tony? Let us know on Facebook and Twitter #bbcgfopinion

October 2017 BBC Good Food Middle East 93



BASEL Marina O’Loughlin eats

This pretty Swiss city where three countries meet has a rich cross-cultural cuisine. RĂśsti and bratwurst abound in its traditional restaurants, while exotic eats await those who venture into the buzzing riverside district of Kleinbasel

94 BBC Good Food Middle East October 2017

Gourmet lifestyle Travel


hen you arrive at Basel airport, you land on French soil. As you walk along the beautiful banks of the Rhine, you’re in Switzerland, but you don’t have to travel far before you’re in Germany. Basel’s restaurants are reflections of this multiple personality: menus swaggering around ravioli and rÖsti, bratwurst and chateaubriand without pausing for breath. I always try to get under the skin of a destination, but here it’s proving elusive: Basel shifts its demeanour as frequently as a reality TV star changes frocks. So, I head for the zünfte, the old guild houses (Basel is a rich city, founded on a long mercantile past), some of which now operate as restaurants. Imposing from the outside, the wood-panelled interiors speak of ancient commerce. In Restaurant Safran Zunft’s (, muralled upstairs room, billionaire art collectors do their hustling over the legendary veal fondue and – of course – saffron risotto. The oldest guild house, Schlüsselzunft (schluessel-zunft. ch), with its extraordinary decorative stove has cuisine as solid as the surroundings. These are very much hipster-free zones. I adore the Kunsthalle ( Inside, past the kiosk for laundering your Hermès scarves (I said this was a rich city, didn’t I?), one side is all brown wood panelling, whitejacketed waiters and dessert trolleys, but on the other side of the muralled wall, all is light, white and chic. I’m becoming familiar with menus that feature salade Lyonnaise and pecorino & tomato ravioli, but I’m here for the rösti, insanely buttery and served with a veal sausage, mustard and onion sauce: the recherché joys of beige food. October 2017 BBC Good Food Middle East 95


96 BBC Good Food Middle East October 2017


But it’s hard to drag myself away from Kleinbasel, where life is a little less predictable than across the river. I’m avoiding the high-end Michelin suspects, the likes of multi-starred Cheval Blanc or local hero Tanya Graditz’s ‘edgy’ Stucki. Here in Kleinbasel there are cute little Thais, like Boo (, and quirky handmade pasta restaurants such as the delicious Gabri’s ( More upscale is Volkshaus (, a striking cultural centre, hops garden and restaurant. Here, Chef Benjamin Mohr mixes up the classical (a luscious Swiss meatloaf with morels and buttery mashed potato) with the edgy (pig carré with chickpea cream). Sometimes the edgy



Enough of indulging my fetish for the past: time for a blast of modernity. And it doesn’t come more contemporary than the vibes at the newly-revived Markthalle ( A mix of streetfooders, bars and permanent outlets where the foods of seemingly every country in the world are represented – it’s unmissable. I toy with the idea of arepas, fish and chips, Ethiopian injera, sushi or (of course) burgers; food from Abyssinia or the Persian Gulf or Argentina. But I go Kurdish. Why not? It’s splendid, a kind of spiced lamb, blistered dough pide studded with peppers, nigella seeds and chilli. Wherever I wander, I find charm and friendliness: I look round the Teufelhof Hotel ( with owner Raphael Wyniger, which boasts constantly changing artist-designed

rooms, destination restaurants and a wine store flanked by the ancient city walls. I walk along the river to the hotel’s new outpost, Ufer 7 ( ), for a hip approach to Swiss cuisine: fresh fish, salads of sausage and cheese (my kind of salad), crispy Swiss chicken wings and hand-cut chips, in a river-facing location just by the Mittler Brücke (middle bridge).  I have nightcaps in the super-posh Les Trois Rois Hotel (; coffees and kirsch macarons in cafés, from the classic (Confiserie Bachmann;, to the cool (almost anywhere on the Feldbergstrasse or Klybeckstrasse in Kleinbasel). I’m officially too old for the ravey scene that has sprung up around the old railroad tracks of grungey Uferstrasse, but none of its handsome, bearded and tattooed denizens is anything other than welcoming when I stop for a hops and contemplation of the river. 


Despite a world-class public transport system (free if you’re a visitor!), I spend hours walking around – my Fitbit doesn’t know what’s hit it – so I feel justified in eating vats of bubbling cheese fondue in the likes of the tiny, Alpine-hut-like Elsbethen-stübli ( Allegedly one of the city’s finest, it’s made with two different kinds of Swiss cheese. Rather than using grape or spirits, they do a hops fondue in Restaurant Linde ( – unsurprising as it is owned by the Ueli brewery next door ( I’m shown round the ancient building in Kleinbasel (‘lesser Basel’), the former artisan and red-light district on the Rhine’s other bank, now a magnet for cool, urban Baselers. There’s a hidden garden, a basement crammed with the machinery of production and the art-rammed Fischerstübe restaurant. The hops is fresh-brewed daily: I try everything, from their sprightly lager to a fragrant wheat hops and an almost Guinness-dark brew with notes of toffee. I’m not usually a hops fan but I’m completely sold. My hotel, the lovely Krafft (, is on the same street, the bar and restaurant-lined Rheingasse, and I never get tired of the view over the Rhine from my room. The hotel’s restaurant has the same tranquil views, too, the perfect spot to kick-off the day over pretzel rolls, homemade jams and – sure, why not? – more Swiss cheese. The hotel also runs the Consum grape bar ( across the road: tempting for nightcaps, charcuterie and a devastating selection of cheeses. Life here spills deliciously onto the streets and the banks of the river, so clean it bobs with swimmers when the sun comes out.  So far, so Swiss: cheese, beer, rösti, sausages. What’s missing? Chocolate, obviously. Off to Confiserie Schiesser ( for the city’s famous leckerli, a spiced almond and honey biscuit, and all manner of fine chocolates made on-site. Upstairs, in the tearoom, Baseler ladies sip bubbly and eat creamy mushroom vol-au-vents with garden peas: bliss. 

Gourmet lifestyle Travel

doesn’t quite come off: red pepper and bubbly cocktail, anyone? But it’s a fascinating reflection of real life in Basel, multicultural and sophisticated. Locals and TripGourmet bloggers Sarah and Tom ( introduce me to the Kaserne (kaserne-basel. ch), a repurposed barracks behind the river where Basel comes to play and picnic in the sunshine. Inside, Post Cuchis, an almost-restaurant made from doors and windows, has different chefs nightly, offering food from Syria or Laos or simply hefty Swiss sausages. If I lived in Basel, I’d basically just live here. But the most interesting meal I have during my visit is at the newish Roter Bären ( This would appear to be the first restaurant in Basel to get into the ‘small plates’ trend, and chef Roger von Büren does it with creative aplomb, serving guinea fowl with rösti, charred baby cos, anchovies and parmesan, like a celestial Caesar salad. My guest isn’t quite as up-to-speed with contemporary cooking tropes as I am, and marvels at the scallop and cauliflower dish: ‘but it’s all raw!’ Scratch Basel’s occasionally bourgeois surface and there are adventures to be found. Although I like its bourgeois side, too.

LIFE HERE SPILLS DELICIOUSLY ONTO THE STREETS AND RIVERBANK Wood panelling and art, rösti and fondue: riches for everyone. • Assistance for this trip was provided by Basel Tourism ( and easyJet (

October 2017 BBC Good Food Middle East 97


Text by SOPHIE MCCARRICK | Photographs by Maksym Porieckin

Last month, six professional chefs from kitchens across the UAE went head to head in a mystery box cook-off in the JLT-based SCAFA kitchen, to be in with a chance of taking home the title ‘Taste New Zealand Chef of the Year 2017’ and a gourmet trip to New Zealand

98 BBC Good Food Middle East October 2017

Gourmet lifestyle Event look-back



hroughout the year, thirty professional chefs from restaurants and hotels across the UAE headed to SCAFA (School of Culinary and Finishing Arts) in JLT, to battle it out in three live cooking heats – seafood, meat and poultry – for the Taste New Zealand’s Chef of the Year Competition 2017. Across the three heats, two chefs were selected as winners from each round, and welcomed back to the heated final last month. In the final, the six finalists went head to head in a ‘mystery box’ event that challenged chefs with preparing three delicious canapes each, plus a main meal using a minimum of three ingredients from a secret basket comprising premium ingredients from New Zealand. The judging panel for the final comprised industry leaders including Reif Othman from Play Restaurant & Lounge and The Experience

by Reif Othman, Martin Cahill from DUKES Dubai, and BBC Good Food Middle East’s editor, Sophie McCarrick. After a heated cook-off, a winner was selected by the judges, but will be kept secret until the victor is crowned as Taste New Zealand 2017 champion at The Pro Chef Middle East Awards on November 6, 2017 during a glittering gala dinner at The Habtoor Grande Resort & Spa. The prize? A once in a lifetime return trip to New Zealand to experience the best of New Zealand’s food and beverage first hand. BBC Good Food Middle East would like to thank all 30 chefs who participated in the Taste New Zealand Competition this year! We wish all six finalists the best of luck and look forward to revealing who the winner is in November!

Mohamed Khalil

Joseph Madurawala

Marwan Sardouk

Anantara, The Palm Dubai Resort

Lapita Hotel, Dubai Parks and Resorts, Autograph Collection

Bin Hendi Enterprise

Bonny Gomes

Salvador Carrillo

James Knight-Pacheco

Jumeirah Beach Hotel

Le Royal Meridien Beach Resort & Spa

Vida Downtown Dubai




October 2017 BBC Good Food Middle East 99

Text by SOPHIE MCCARRICK | Photographs by Maksym Porieckin



For reservations of group booking rates contact us at or call us at 04-3794044.

test kitchen Expert advice from Barney Desmazery to help you become a better cook

Essential kit: Homemade ice cream Frozen assets from ice cream man Richard Makin.

On test: Portable barbecues For a moveable summer feast.

The ultimate macaroni cheese Even the most classic of recipes can have many hotly debated and contested versions, open to interpretation by every cook that makes it. In this new series, we look at our top-rated comfort-food classics, re-evaluate and reinvigorate them and show you how to make a new version that will become your favourite – trust us! This month, we tackle macaroni cheese. Turn over to find out how.

How to eat: Mussels

Your step-by-step guide

October 2017 BBC Good Food Middle East 101

test kitchen





We’ve used English mustard powder to add extra peppery heat, but a spoonful of Dijon mustard would work just as well.

BROWNING THE BUTTER Browning the butter for the sauce adds a nutty flavour to the classic cheese sauce.

SERVES 8-10 PREP 20 mins COOK 35 mins EASY V

photographs PETER CASSIDY

What: Whether you know it as macaroni cheese or mac ’n’ cheese, the granddaddy of pasta bakes comes in many incarnations, from the classic, simple family supper to being used as a canvas for added extras, from lobster to beef. How: To give it universal appeal, we’ve steered away from adding pungent cheeses, but made it extra savoury with some clever seasonings that enhance the flavour of the cheese. We’ve made the recipe extra indulgent by increasing the amount of cheese used, and for the sauce-to-pasta ratio we’ve gone with an amount that’s saucy but still holds its shape when scooped from the dish.

THE RIGHT DISH A 28cm round or 22 x 32cm ovenproof dish is ideal. You want the crumb to be just above the top of the dish to ensure it browns well.

You will need 500g small elbow macaroni 80g butter, plus extra for tossing through the pasta 3 tbsp plain flour 600ml whole milk 170g can evaporated milk 700g extra mature cheddar, 500g coarsely grated, 200g chopped into small chunks

102 BBC Good Food Middle East October 2017

1 tbsp mustard powder large pinch cayenne pepper 1 tbsp marmite splash of malt, cider or red wine vinegar 50g each grated parmesan (or vegetarian alternative), fresh white breadcrumbs and panko breadcrumbs

CHEESE Rather than throwing in the whole cheeseboard, to keep the flavours clear we’ve just gone with extra mature cheddar and parmesan, which acts as a salty cheese seasoning. As well as grated cheddar, we’ve added chunks, to give melted, cheesy pockets.

Gourmet lifestyle Test kitchen BREADCRUMBS We’ve used two types of breadcrumbs, as they do different jobs. The fresh are there to soak up the oil from the cheese, and the panko guarantee crunch.

VINEGAR We’ve added some acidity in the form of a splash of vinegar. Its sharpness cuts through the richness of the dish and it also acts as a seasoning.

MARMITE Marmite is like a flavour bomb and using it cranks ups the umami (savouriness) of the dish.

EVAPORATED MILK This adds a sheen and richness to the sauce but without making it taste overly creamy.

Why we didn’t add

PASTA For the best ratio of sauce to pasta, we’ve used elbow macaroni. You can use another shape, but that turns it into just a pasta bake.

ONION Cheese and onion is a classic flavour combo, but we found that onion and spring onion overpowered the mac and cheese, and also meant it couldn’t be made as far in advance.

How to make it 1 Heat oven to 220C/200C fan/ gas 8. Cook the macaroni in salted water for 2 mins less than the stated cooking time, so it still has plenty of bite. Drain well and toss with a small knob of the butter to stop it from sticking together. 2 In a heavy-bottomed saucepan, heat the remaining butter until frothy and nut-brown. Pour off 1 tbsp into a small bowl and place the pan back on the heat, then scatter over and whisk in the flour and cook for 3 mins until you have a sandy paste. Add the milk, a splash at a time, simmering and whisking until smooth between each addition. Once all the milk has been added, drizzle in the evaporated milk, then add the grated cheddar, a handful at a time, until you have a thick, cheesy sauce. Stir through the mustard powder, cayenne, marmite and vinegar and taste for seasoning, adding salt and pepper as needed. 3 Remove from heat, stir in the macaroni, then stir through the chunks of cheese. Tip the contents of the saucepan into a large, buttered baking dish. In a small bowl, mix together all the breadcrumbs, the parmesan, another small pinch cayenne and some crunchy sea salt if you want. Scatter the crumbs over the macaroni, drizzle with the reserved brown butter and bake for 30-35 mins until lightly browned, crunchy all over and bubbling around the edges. Leave to stand for 10 mins before serving straight from the dish. GOOD TO KNOW calcium V PER SERVING (10) energy 679 kcals • fat 38g • saturates 23g • carbs 51g • sugars 6g • fibre 3g • protein 31g • salt 2.0g

BEEF BACON We know all cheese isn’t vegetarian, but we also know there are lots of vegetarians who are happy to eat cheese, so we’ve kept it meat-free.

TOMATOES They release their juices as they cook, which dilutes the sauce and stops the top becoming crunchy.

October 2017 BBC Good Food Middle East 103


GET AHEAD The dish can be made up to three days in advance and then baked straight from the fridge. If baking from chilled, add 10 mins to the cooking time.

Gourmet lifestyle Test kitchen




Our mess-free guide to eating this delicious summer seafood

On hot summer days, there’s nothing better than homemade ice cream. We asked Richard Makin, founder of Blu Top Ice Cream, what’s needed to make it at home.


Always use whole milk and double cream. Look for dairy with a naturally high protein content – Guernsey and Jersey are top notch. 2 A GOOD ICE CREAM MACHINE

When it comes to churning ice cream, a hefty price tag doesn’t always equal great ice cream. Our favourite counter-top machine is from Buffalo – it’s robust, reliable and about half the price of the big domestic brands. Buffalo 1.5-litre ice cream maker, Dhs900, 3 PROPER VANILLA

The price of Madagascan vanilla pods has risen by 500% in the last two years, so now may be a good time to experiment with other countries of origin. We use Mexican vanilla, which has a much more complex flavour.

104 BBC Good Food Middle East October 2017


We always recommend using a probe thermometer if you’re pasteurising your own ice cream base. It eliminates all the guesswork and ensures your ice cream is safe to serve. Hygiplas Multipurpose stem thermometer, Dhs80, 5

2 Using the now-empty shell as tweezers, pinch the remaining mussels from their shells, eating them one by one.


Serving ice cream with a substandard scoop is like chopping tomatoes with a blunt knife: frustrating and messy! Forget gimmicky models with rubber handles or ejector buttons, and stick to the classics. We use the US brand Zeroll, which is filled with a conductive liquid that helps it retain heat from your hand. Zeroll Original ice cream scoop, Dhs100,

3 Have a separate bowl for the empty shells, or serve in a deep bowl and arrange them around the lip as you go.

4 Contrary to popular belief, if a cooked mussel hasn’t opened, it means either that it’s full of grit or that it’s the freshest of the bunch. Twisting it open with both hands, away from the rest, will reveal which seafood surprise awaits.

Illustrations GEORGE BLETSIS | Photographs ISTOCK | On Test ANNA LAWSON


1 Pick up the first mussel, using the shape of the shell to scoop up some of the juices. Prise the shell open and slurp the mussel and juice straight from the shell.

The chefs will go head-to-head in a mystery box cooking challenge at The Emirates Academy of Hospitality Management on October 22, 2017 in the hope of being crowned BBC Good Food ME Chef of the Year. #BBCGFMEAWARDS

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We rate the latest kitchen kit each month – find more reviews at





Cobb® Premier charcoal grill Dhs551, This is one serious piece of al fresco kit – not only does it barbecue food, it’s also suitable for smoking, roasting and pizza-making. The design is sleek and futuristic, bordering on UFO-like, it requires minimal charcoal and the Teflon cooking plate is really easy to clean. It’s worth pointing out that as it doesn’t have traditional griddle grooves, our sausages rolled around and got a bit unruly. The padded shoulder bag is a welcome touch if you might have a long walk to the beach or park. 2 BEST FOR IMPATIENT COOKS

Lotus Standard Grill Dhs729, If the worst part of barbecuing is waiting for your food, then this is the one for you. The LotusGrill has an inbuilt fan, which gets the charcoal up to temperature in around five minutes. Compared with other charcoal barbecues, we



couldn’t believe the ease with which you could cook – no need to coax the coals, you simply fire up and expect good heat for over half an hour. The charcoal is in an enclosed container and with a fan going, you don’t get much in the way of charcoal flavour. But the efficiency and generous cooking area – it cooks enough for 4-5 people – easily make up for this. 3 BEST FOR LONGEVITY STAR BUY

Weber Smokey Joe Premium Dhs350, Weber doesn’t just do barbecues – it does epic, Tony Soprano-friendly contraptions the size of small sheds. For those of us without acres of lawn, it also makes this neat, dinky Smokey Joe dome. This is classic American barbecue design at its finest. The porcelain-enamelled material is deceptively lightweight and extremely durable, and there’s a handy lid that clips onto the side for protection against the wind. Plus it’s a doddle to clean, and durable: we left ours outside, uncovered, for an entire winter and it barely diminished, despite considerable pummelling from the British weather.

106 BBC Good Food Middle East October 2017

Convenience is key here. We looked for models that can be assembled in minutes.

PORTABILITY AND STORAGE How easily the barbecue can be carried and how heavy it is, plus how well it can be stored in the long term.

DESIGN We’re suckers for nifty aesthetic flashes.

HOW QUICKLY IT COOLS DOWN Because we don’t want to be trapped in the park, sat around burning cinders until dawn.

DURABILITY AND ACCESSORIES The quality of the metal and whether it comes with added extras.



Visit the regions favourite foodie website for thousands of tried & tested recipes

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! N I W 1 of 10 Vouchers worth Dhs1,000 for new Liali product line; Charmsday.

Liali Jewellery’s new venture is here to give women a stylish way to display the momentous occasions in their lives, celebrate their interests and make a keepsake of their memories. Targeted toward the stylish, well-travelled woman, every piece at CharmsDay has been crafted from 92.5% silver to ensure quality and intricacy in the designs. The handiwork of passionate designers who have brought to life the memories and emotions of different women, each charm is a tribute to your likes and loves. String them together to write your personalized story. Confused what charms to string together? Don’t worry, CharmsDay has that covered too with the ‘Ready-to-Wear’ collection. Specially curated by the expert stylists at CharmsDay, this collection features fully-loaded bracelets, styled by different themes such as ‘Netflix & Chill’, ‘Monochrome Classic’, ‘Under the Sea’ and more.

The prize draw for one of 10 vouchers for Liali’s sterling silver CharmsDay line will be made at the end of October 2017. Prize certificate cannot be exchanged for cash, is not transferable, is not for resale. T&C apply.

Log on to to enter this competition and simply answer this question:

Which jewellery store is CharmsDay sold at?

*Terms & conditions apply. Employees of CPI Media Group and entrants below 21 years old are not eligible to enter. Winners will be selected on random basis from correct entries.

108 BBC Good Food Middle East October 2017

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! N I W A 1-night stay for 2 people at Southern Sun Abu Dhabi worth Dhs4,000!

Win a one-night stay at Southern Sun Abu Dhabi for two people in a one-bedroom suite with breakfast and ‘Raising the Steaks Bubbly Brunch’ package with after-party at Blu Sky including house beverage package Offering breath-taking views of the Corniche and the capital’s skyline, Southern Sun Abu Dhabi is the latest addition to the Tsogo Sun hotel portfolio, bringing deluxe hospitality to a prime location in Abu Dhabi’s business district. The hotel’s 353 rooms offer every comfort and amenity required for a successful business trip or holiday, along with superb leisure facilities including a reflection pond, roof-top gym and buzzing dining destinations, all accompanied with the warm and welcoming service synonymous with Southern Sun. Southern Sun Abu Dhabi introduces a spectacular selection of restaurants, lounges and bars in Abu Dhabi. These include Hytes, Balcon Lounge & Terrace, Filaments, Kahraman, Blu Sky Lounge & Grill and The Foundry.

Here, guests will be able to enjoy a wide range of breakfast, lunch and dinner options, as well as light meals, snacks and refreshments. Room service is available for guests of Southern Sun Abu Dhabi who prefer to dine in the comfort and privacy of their rooms, with a wide range of menu items offered through in-room dining. Group bookings for special occasions, celebrations, business meetings, corporate lunches and private dinners can also be arranged, with a variety of dining options to suit almost every mood, taste and preference. For more information about the hotel, visit

The prize draw for a one-night stay at Southern Sun Abu Dhabi for two people will be made at the end of October 2017. Prize certificate cannot be exchanged for cash, is not transferable, is not for resale. Booking in advance is required and subject to availability.


Log on to

to enter this competition and simply answer this question: How many rooms does Southern Sun Abu Dhabi have? *Terms & conditions apply. Flights are not included in this prize. Employees of CPI Media Group are not eligible to enter. Winners will be selected on random basis from correct entries.

October 2017 BBC Good Food Middle East 109

star Laura ulates rat cong ood Food BBC Gdle East Mid its on ! hday t r i b 10th


The finishing touch to care for your clothes: steam is released in short intermittent pulses. Just the right dose of steam that your fabric needs is automatically diffused for an outstanding and lasting result. More information on

For enquiries, for further information or to book your free home demonstration, please call 04 380 4284 or contact

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! N I W A 1-night stay at Tilal Liwa Hotel, worth Dhs5,283!

Win a one-night stay in a luxurious Executive Suite inclusive of buffet breakfast, lunch and dinner, at Tilal Liwa Hotel. A distinctive destination, Tilal Liwa Hotel brings the best of Arabic traditions and culture to life. The hotel is located on the edge of the Rub Al Khali (The Empty Quarter, the largest uninterrupted sand desert in the world) in the sands of Liwa amid rolling sand dunes and an unspoiled desert landscape. Built in traditional style, it is an elegant retreat for those seeking a unique desert experience and the true spirit of Arabia. Imagine awakening in sumptuously appointed room or suite accommodation with breathtaking views of some of the highest dunes in the world. Immerse yourself in an authentically Arabian “Oasis of Hospitality,� where tantalising restaurants, a sparkling

outdoor pool, and a full range of luxury amenities offer lush accompaniment to the surrounding desert beauty. Whether you are embarking on an exhilarating desert safari, quad biking, discovering the traditional sights of Al Gharbia, or simply escaping to solitude for a few days, the captivating four-star UAE hotel resort guarantees an unforgettable experience. Tilal Liwa Hotel is managed by Danat Hotels & Resorts, a division of National Corporation for Tourism & Hotels. This acclaimed destination is a cherished secret among 4-star United Arab Emirates hotels.

The prize draw for a one-night stay at Tilal Liwa Hotel will be made at the end of October 2017. Prize certificate cannot be exchanged for cash, is not transferable, is not for resale. Booking in advance is required and subject to availability.


Log on to

to enter this competition and simply answer this question: Where is Tilal Liwa Hotel located? *Terms & conditions apply. Flights are not included in this prize. Employees of CPI Media Group are not eligible to enter. Winners will be selected on random basis from correct entries.

October 2017 BBC Good Food Middle East 111

eat well every day


e This month w rd have a reco number of competitions to enter!

COMPETITIONS Fabulous prizes, from dining vouchers to gourmet goodies, up for grabs.



De’Longhi has released a new revolutionary cooking appliance as part of the Multifry Multicooker family: the Multifry Multicooker Extra Chef Plus. The new model comes with an extra cooking function, the grill, and three extra cooking accessories: a bowl without paddle for static cooking, a bowl with paddle for stirring food while cooking and a stainless steel grill. De’Longhi Multifry Multicooker – whose range now includes five different models – is the ideal kitchen helper that allows you to cook, fry, grill and bake without any of the hassle. The Multifry is equipped with an automatic mixing paddle: so you can do something else while the machine cooks and gently mixes for you. This is ideal to prepare stews, risottos, sauces, ragouts, couscous and ratatouille. You can also remove the mixing paddle and opt for static cooking to prepare meat and fish fillets or bake pizzas, cakes, quiches.



Conveniently located 500m from the Mall of the Emirates and Metro, the business districts of Media City, Internet City, Jebel Ali and the commercial areas of Sheikh Zayed Road and Dubai Financial Centre, Centro Barsha, Dubai, combines style, warmth and convenience with a dash of creativity to deliver an experience that is like no other. For dining experiences, c.taste, the tasty and tasteful all-day dining restaurant, serves an eclectic mix of the most popular dishes from around the world in a setting that is comfortable, lively and perfect for sampling a tempting selection of culinary delights, any time of day.



Experience an unforgettable culinary journey and explore the true tastes of Anatolia with the Friday brunch at Rüya. The brunch offers guests the chance to sample through the entire menu with classic Anatolian cuisine, combined with perfectly prepared beverages and live music for the whole family to enjoy. An interactive menu designed by Executive Chef Colin Clague entails multiple live food stations showcasing cold starters and desserts, whilst hot appetizers and main dishes will be served directly to the table.

112 BBC Good Food Middle East October 2017


Recently launched designled hotel, Aloft Al Ain offers 175 loft-like guest rooms and suites with ultra-comfortable plush platform beds, large walk-in showers and complimentary Bliss amenities. Part of the Marriott International, the new hotel also boasts four food and beverage options including Refuel - a 24 hour Grab & Go snack bar, the brand’s signature W XYZ bar, Olive Tree, an international all day dining restaurant and The Rooftop - Al Ain’s first lounge with stunning views of the majestic Jebel Hafeet mountain. The hotel also offers a 24 hour re:charge fitness center and an outdoor rooftop Splash pool.



Treat your friends to stylish Afternoon Tea at Aspen by Kempinski, the chic lobby restaurant at Kempinski Hotel Mall of the Emirates. Afternoon Tea at Aspen by Kempinski offers an array of different types of tea or coffee, with a tasty selection of fresh finger sandwiches, scones and cakes. Up to four guests can enjoy this prize, which is served daily from 3 to 6pm.



Atisuto, Dubai’s very own Japanese restaurant group, is now at the Persia Court in Ibn Battuta Mall on Sheikh Zayed Road, offering the most authentic dishes created fresh daily by master chefs from Japan, including sushi, sashimi, yakitori, udon and ramen. You can win a voucher worth Dhs500 to dine at the Ibn Battuta outlet, or the other outlets around town - in the Galleria Mall on Al Wasl Road, Jumeirah; on Bay Square in Business Bay; or on the foodie lane behind Al Ghurair Centre in Deira, all with the ambience of a typically bustling Tokyo eatery. Atisuto, which means ‘Artistry’ in Japanese, is based on the back-alley sushi restaurants found in Japan’s big cities, where the bustle of city life and creativity of the cuisine combine, giving a truly sensational experience!

Gourmet lifestyle Reader offers



Bistro Des Arts, a traditional French Bistro situated on the magnifique Dubai Marina waterfront, carries passion on French “terroir” cuisine and authentic family recipes. A weekly menu with daily rotating specials, referred to as the Plats Du Jour Menu is offered as well as an in-house fish counter and raw bar showcasing the freshest daily catches. Seated under a vibrant red French awning, the terrace is a picturesque spot for friends to enjoy un petit peu of Parisian indulgence, at the first licensed eatery on the Dubai Marina Promenade.



In Certo you can indulge in the authentic tastes of Italy. Following the real Italian way, the furniture is designed for your comfort, whether you are looking for an aperitif in the lounge, a relaxing atmosphere to enjoy lunch with your colleagues and friends or a dinner that brings you back to Italy. Experience the quintessential taste of homemade Italian recipes of Chef Dario at Certo. No matter what your heart desires, traditional pasta, tasty risotto or meat entrées, you’ll feel as if you were in the heart of Italy. The Italian team Restaurant Manager Fabrizio, Chef Antonio, Chef Dario and F&B Manager Angela all come from different regions and will ensure that you experience proper Italian hospitality while dinning at Certo.



DXB Grill is a steak and seafood restaurant with variety of cooking methods including signature tandoor oven, plus sword and skewers service methods. The outlet offers high-quality steak, grilled meat, seafood, tandoori selection expertly prepared and served to diners in a relaxing ambience and comfort of the brand-new restaurant.



Eat Well is Dubai’s very first lifestyle restaurant serving everything healthy! Every dish is gluten-free and sugar-free, with options for Paleo, Vegetarian and Vegan. All ingredients are organic and are prepared in a way that locks in flavour and nutrients.



Viva Los Mondays, the newest Monday night event to hit El Sur where diners can indulge in unlimited Spanish tapas and traditional drinks (from 7- 9.30pm) in a taverna style atmosphere. Dishes include Shrimp & Hake Croquettes, Padrón Peppers, Iberian Charcuterie, Gazpacho and the show stopping Seafood Paella. Don’t forgot the authentic Porron experience and challenge your friends to the ultimate Porron pour!



Win two large assortment boxes of the Carrés “From Dubai with Love” collection and three gourmet spread jars. Too often clean eating is associated with average taste and an unfulfilling experience. At ENCAS the team love creating exotic flavours & original recipes and never compromise on taste. The focus is on the quality of ingredients. ENCAS raw products are vegan, paleo friendly and free from gluten, dairy, and refined sugar. Their preparatory methods limit transformation to preserve the unique nutritional value of the products.

To stand a chance to win these prizes, visit our competitions page on, or simply scan this QR code with your mobile to go directly to the website, and answer the simple questions. *Terms & conditions apply. Employees of CPI Media Group and entrants below 21 years old are not eligible to enter. Winners will be selected on random basis from correct entries. *Terms & conditions apply. Employees of CPI Media Group and entrants below 21 years old are not eligible to enter. Winners will be selected on random basis from correct entries.

October 2017 BBC Good Food Middle East 113



Happy Jackson has grown into something everyone can enjoy. With its bright colours, fun patterns and positively quirky phrases, Happy Jackson is sure to bring a smile to anyone’s face. From homewares and stationery to gifts and travel accessories, there’s something for everyone with Happy Jackson.



Located at M Hotel Downtown by Millennium, Lemon Pepper has a chic and cozy ambience where guests can experience freshly prepared international buffet in an all-day dining setting enriched with local and oriental flavours.



It’s the one you’ve been waiting for - the doors have officially opened for Friday brunch at the cosmopolitan Khayal Restaurant, Marriott Hotel Al Forsan, Abu Dhabi. Each and every Friday between 12.30pm and 4.00pm guests can enjoy an afternoon of fun and feasts at the brand-new brunch in the heart of Khalifa City A. Brunch Live features an extensive open plan kitchen where brunchers will be spoilt for choice with a variety of dishes bursting with flavour from the far corners of the world. With 15 cooking station, six of them being live and interactive, packed with dishes that will excite your taste buds.



Brighten up your home and lift your mood with Cocolux: Luxury home fragrances infused in coconut wax.





A beachfront location overlooking the Arabian sea and Hajar Mountains- Le Chalet offers a lazy lunch of fresh fish and grilled meat selections. With your toes in the sand and a cocktail in hand, guests can indulge in unlimited BBQ dishes and free flowing drinks from 12.30- 3.30pm every Friday.

114 BBC Good Food Middle East October 2017

Sofitel The Palm, Dubai’s as SoSPA, believes good things comes in pairs, and has created a spa and afternoon tea package designed to be shared. The hotel invites guests to relax in complete tranquility and indulgence at the five-star resort. Available daily, the package allows friends or couples to enjoy a So Exhilarating Massage, which is a soothing treatment with aromatic lavender oil that uses signature techniques to release tension and stress, relaxing the body and mind.

Gourmet lifestyle Reader offers



Win a voucher worth Dhs500 to spend at the recently opened Fifth Avenue at Trump International Golf Club, Dubai. Fine Italian fare meets 1920s Manhattan glamour at Fifth Avenue, where exquisite cuisine is paired with impeccable service and dazzling interiors. Overseen by Executive Chef, Fernando Galbiati, the menu celebrates the glories of simple, honest Italian cuisine, taking guests on a visually stunning journey with beautifully crafted dishes that burst with fresh Mediterranean flavours.

Meliá Hotel’s al fresco Estrellas Rooftop Lounge impresses greatly with its uninterrupted views of Sheikh Zayed Road’s striking silhouette and the record-breaking Burj Khalifa. Estrellas Rooftop Lounge really comes into its own when the sun goes down and the city’s lights go up. The glittering Dubai backdrop is the real star of the lounge’s aesthetic. Excellent service, noteworthy drinks and a stunning view make for a pretty decent evening in this town. Whatever you are in search of; be it breathtaking views of Dubai, the perfect social setting, or culinary expertise to delight your palate, we ensure that you are the most important part of the journey on your visit to Estrellas Rooftop Lounge.





Publique brings you the Alpine Brunch, an après ski-themed brunch in the heart of Dubai. Every Friday from 12.30pm 3.30pm, take a high- altitude taste tour. With a buffet that delivers nothing but authenticity, from its specially crafted cocktails such as the Winter Moonshine, the Avalanche, and Sweet Chamonix, to its Pierrade hot stone cooking or Raclette cheese fondue - where guests can melt their cravings away.



Marjan is an eclectic fusion of traditional and quirky modern interiors and the finest Middle Eastern Cuisine. With divine menus and art pieces created by Sasan Nasernia, this restaurant is truly a joy for all the senses. Winners can enjoy the Dahab menu, an eclectic mix of cold and hot mezze, delicious shish Taouk and delectable desserts for two people. Soft drinks throughout the dining experience are also included.



For Le Meridien Al Aqah’s 15th birthday treat for you and your loved one to a day out plus lunch by the beach.

To stand a chance to win these prizes, visit our competitions page on, or simply scan this QR code with your mobile to go directly to the website, and answer the simple questions. *Terms & conditions apply. Employees of CPI Media Group and entrants below 21 years old are not eligible to enter. Winners will be selected on random basis from correct entries. *Terms & conditions apply. Employees of CPI Media Group and entrants below 21 years old are not eligible to enter. Winners will be selected on random basis from correct entries.

October 2017 BBC Good Food Middle East 115

Home Cooking Everyday

Supper in a bowl Spicy and sour flavours combine with aromatic herbs in this low-fat, low-calorie noodle one-pot recipe SARA BUENFELD photograph STUART OVENDEN

healthy diet plan

Asian prawn noodles

Instead of prawns, you could use leftover chicken or lean meat from a roast. Just add at the end and heat through. SERVES 2 PREP 20 mins COOK 5 mins EASY

1 Put the noodles in a bowl, pour over enough boiling water to cover, set aside to soak for 5 mins, then drain. 2 Meanwhile, pour 450ml water into a wok or wide pan and add the garlic, ginger, coriander stalks, chilli, tamari, spring onions and sugar snaps. Bring to the boil and simmer for 3 mins, then add the noodles and beansprouts to heat through. 3 Stir in the prawns, lime zest and juice, coriander leaves and the mint, if using. Return to the boil until steaming hot and serve in deep bowls, drizzled with a dash of sesame oil, if you like. GOOD TO KNOW low fat • low cal • folate • fibre • vit c • 2 of 5-a-day PER SERVING 245 kcals • fat 2g • saturates none • carbs 35g • sugars 6g • fibre 6g • protein 19g • salt 2.2g

For more diet plan recipes, visit

116 BBC Good Food Middle East October 2017

Food styling SARA BUENFELD | Styling SARAH BIRKS

2 nests wholewheat noodles 3 garlic cloves, finely grated 1 tbsp finely grated ginger handful coriander, leaves and stalks chopped but kept separate ½-1 red chilli, thinly sliced and deseeded if you don’t like it too hot 1 tbsp tamari 4 spring onions, sliced at an angle 125g sugar snap peas 160g beansprouts, well rinsed 100g cooked prawns 1 lime, zested and juiced small pack mint leaves (optional) sesame oil, to serve (optional)

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BBC Good Food ME - 2017 October